Squash & More


This Week’s Produce

  • Red, Purple, Yukon Golds, and Sweet Potatoes

  • Sweet Purple and Candy Onions

  • Delicata, Butternut (lg/sm), Patty Pans, and Spaghetti Squash

  • Heirloom Tomatoes (yellow pear, larger zebra, and more)

  • Sweet Lunch Box and Green Peppers

  • Mixed Lettuce

  • Swiss Chard and Kale

  • Shiitake Mushrooms (fresh and many varieties of dried)

  • And more!


Fall means squash... So. Much. Squash. Come in and stock up!

The key to preparing squash, like all veggies, is having a good knife. There's nothing like a sharp knife to make dinner prep a breeze!

There are loads of easy butternut squash recipes online. Do you have a favorite squash recipe to share? Let us know below!

One of our favorites is roasting:

  • Skin 1 butternut squash and chop it into 1-inch cubes

  • Lightly coat with fat of choice — butter or bacon fat are delicious, but olive oil works, too

  • Season with salt and pepper, or try one of our seasoning blends

  • Spread out with plenty of breathing room on baking sheets lined with parchment for easy cleanup

  • Roast at 400 for 45 - 60 minutes, flipping once

Add our pastured sausage for a wholesome weeknight dinner or make-ahead lunch.

Eat with the seasons, shop local, and be well!

Sarah HighlenComment