The black futsu squash is pretty darn ugly. There is no getting around it. But, don’t let the warty, greenish-grey skin put you off, these are one of the best darn squashes around. They are incredibly sweet with a hazelnut taste, plus you can eat the skin…no peeling required.
The black futsu is an heirloom variety that is very difficult to find. We asked Sparrowbush Farm to grow them specially for you. We’d suggest grabbing them while you can!
To Prepare: Cut in half from top to bottom, scoop out the seeds, then cut each half into ½ inch wedges. Toss the wedges with oil. Coconut oil is perfect if you have it. Bake at 400 degrees for about 30 minutes or until tender.
Speaking of ugly…check out the The Old Maid in Winter Apple (aka Knobbed Russet Apples). A super ugly, lumpy, russeted apple from the early 1800’s. It has a delightfully crisp, sprightly flesh with a citrus overtone.
This Week’s Field Goods Favorite
Black Futsu Squash
You can eat the skin! Its flesh is golden color and has the rich taste of hazelnuts, that is sweet and buttery roasted or light and fruity raw. Delicious julienned and quick-cured with salt in a winter slaw!