• Armistead Gardens School

November 27: This week's harvest


What you will be getting this week:

Plums

Clementines

Organic pineapple

Red bell peppers

1 lb red potatoes

Cauliflower

Portobello mushrooms (3 ct)

Organic hydro lettuce


Replacement Items

Assorted bread

1 lb asparagus

Acorn squash

Organic kiwis

Zucchini


Flash Sale Items

2 lbs seedless grapes

6 oz blackberries


En Español:

Ciruelas

Clementinas

Piñas biólogicas

Pimientos rojos

½ kg papas rojas

Coliflor

3 Hongos

Lechuga biólogica

Productos Intercambiables

Barra de pan

½ kg espárragos

Calabaza

Kiwis biólogicas

Calabacín


Productos de Venta Rapida

1kg Uvas sin semillas

170g Moras


What on earth is acorn squash and what do I do with it?”

What it is: Acorn squash look like giant, colorful, ridged acorns.  They have tough skin on the outside that can be some combination of dark green, yellow, and orange in color.  Once cooked, the yellow flesh on the inside becomes tender and edible.

How it tastes: Acorn squash is fairly sweet with a mild nutty flavor.

Health benefits: Acorn squash are extremely nutrient-dense.  They are a great source of vitamin C and contain vitamin A, fiber, and magnesium as well, making them beneficial for the immune system, digestion, and circulation.  Plus they help regulate blood sugar and cholesterol!

Storage tips: Whole acorn squash can last up to a month in a cool, dark storage area, 50 - 55 degrees, or about 2 weeks in the refrigerator.  Once cut, wrap raw pieces in plastic, refrigerate, and use within 4 days. Cooked acorn squash can be sealed and refrigerated for up to four days as well.

How to eat:   Acorn squash is most commonly baked or roasted, and often stuffed,  though you can steam or saute it too. See the recipes section for several variations on fixing acorn squash!


Really Yummy Recipes  - Acorn Squash 6-ways Edition

ENJOY!

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