Friday, October 25, 2019

Honey Boat Delicata Squash and a Handmade Rib Basket

A few days ago I was basket weaving with friends and our hostess shared her delight in finding Honey Boat Delicata Squash at our local farm stand.

Today we made a special trip out to the country and picked up a couple.


In the background of the photo are the saved seeds and maybe I will be in the mood to plant them next spring.

This special sweet squash was developed by Dr. James Baggett of Oregon State University.

And we did enjoy it for supper tonight seasoned with "Maldon Sea Salt Flakes" (another story for another time), avocado oil and thin sliced shallots.  Baked at 400 degrees for 40 minutes.

Before baking:

 

After Baking: 



My new large rib basket.  Started last spring and finished this past week.  

It took three classes to finish this one.  Orange, red and yellow. 



Today's farm stand purchases:  Honey Nut Squash, Honey Boat Squash, Heirloom tomatoes.

Another photo in better lighting:



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1 comment:

  1. UnknownNovember 15, 2019 at 4:12 PM

    Love the basket! It's such an attractive shape. Worth the extra time. Probably you meant "red" instead of "reed" on your basket colors, but it kind of makes sense the way you wrote it, so that works too.

    My favorite thing about delicata squash is you can eat the peels, so that saves a prep step...big deal in my book. Looking forward to hearing about the Maldon Sea Salt Flakes in a future post!

    LW in SE WA

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