The tables at the Pflaum Farm stand at the Midtown Farmers Market are bursting with colorful vegetables. We caught up with Julie Pflaum to learn a little bit about the different varieties of squash they grow at the farm and how to safely cut into a hard-fleshed squash. The peppers were so bright and beautiful, we had to chat for a minute about those as well, and we learned the best way to preserve their flavor all winter long. [Audio below]
Market Report Notes
- Pflaum Farms sells spaghetti, acorn, and buttercup squash, along with other varieties.
- Julie’s favorite way of eating squash is the old fashioned method of splitting the squash in half, placing it in a baking dish with a little water, and then putting some brown sugar and butter on the squash, covering, and baking until it’s soft.
- This was a great year for peppers at the farm, as evidenced by their table full of colorful peppers of all shapes and sizes that range in heat from the hot habaneros to the sweet bell peppers.
- Thin fleshed Thai peppers can be dried. To preserve peppers with a thicker flesh, put them in a freezer bag either whole or chopped.
The Midtown Farmer’s Market is open Tuesdays from 3-7 p.m., and Saturdays from 8 a.m.–1 p.m. Check out its website for more of what’s fresh at the market.
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