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The Pumpkin Pages

Farmers at Northampton’s Tuesday Market share their go-to autumnal dishes

  • Cooking for one? Claire Brodhead of Red Fire Farm recommends honeynut squash halves, roasted and stuffed with beans, cilantro, onions, and Swiss cheese. Staff Photo/Andy Castillo

  • Honeynut squash (at left) is a little bit sweeter and richer than butternut squash (center), said Claire Brodhead of Red Fire Farm. Staff Photo/Andy Castillo

  • Anna Meyer of Hart Farm mashes rutabagas (shown at right) or cuts them into strips to make thyme-dusted fries. Staff Photo/Andy Castillo

  • Rutabaga at Northampton's Tuesday Market. Staff Photo/Andy Castillo—

  • Gourds at Northampton's Tuesday Market Staff Photo/Andy Castillo—

  • Northampton's Tuesday Market Staff Photo/Andy Castillo—

  • Tevis Robertson-Goldberg and his wife, Rachel Tevis Robertson-Goldberg, both of Crabapple Farm, specialize in slow-cooked, vegetable-laden pot roasts, which — as a bonus — warm up the house. Staff Photo/Andy Castillo

  • Northampton's Tuesday Market Staff Photo/Andy Castillo—

  • STAFF PHOTO/ANDY CASTILLO STAFF PHOTO/ANDY CASTILLO



@AndyCCastillo
Monday, October 29, 2018

Pumpkins are everywhere this time of year. They decorate doorsteps and kitchen tables. They’re for sale outside supermarkets. They overflow from farm stands on the side of the road, and at Northampton’s Tuesday Market this week, along with gourds and roots, they were a seasonal centerpiece at most booths.

As shoppers browsed for  groceries, a few farmers paused to share some of their seasonal favorites.

Red Fire Farm

Along with pot roasts and pumpkin pie, Claire Brodhead of Red Fire Farm says her favorite dish to make around this time is stuffed honeynut squash.

Honeynut squash is sweeter and richer than butternut squash, Brodhead says, and a little smaller — perfect for one person without much cleanup if the squash is used as a bowl.

“They’re a good size,” said Brodhead, who most recently roasted a squash with beans, cilantro, onions, and Swish cheese on top.

Hart Farm

At Conway-based Hart Farm’s booth, Anna Meyer said that besides stuffed vegetables, she enjoys cooking with rutabaga, a root vegetable similar to a potato or turnip. 

“They’re nice to roast with other vegetables,” Meyer said. She also mashes them like potatoes, mixes them into stews, or cuts them into strips to make fries “with some salt and herbs like thyme.”

Old Friends Farm

At the Old Friends Farm booth, Emily Coble said that she adds a teaspoon of fresh turmeric to rice and a teaspoon ginger to her smoothies for a little bit of the seasonal flavor. 

Beside her at the cash register, Meghan Ecclesine suggested “roasting sweet potatoes with a little bit of maple syrup,” or roasting butternut squash with a scoop of peanut butter.

“Carrots are good with maple syrup, too,” Ecclesine said.

Crabapple Farm

“We’re getting into the colder season. It’s time for roasting and stews,” said Tevis Robertson-Goldberg of Crabapple Farm in Chesterfield. “The summertime is quick-cooking season. This is the time you can do slower cooking.”

With his wife, Rachel Tevis-Robertson, who was helping to manage the booth Tuesday, he often makes a pot roast with a meat and potatoes, onions, garlic, and various seasonal vegetables like cauliflower, artichokes, brussels sprouts, or squash. Because he piles the roast on top of the vegetables, the meat cooks a little bit slower than it would without them, and it’s tender on the bottom and slightly glazed on top.

“Me and my wife have slightly different tastes on how we like our meat cooked,” Tevis-Robertson said.