Peak Season Picks
Peak Season Picks

Squash

Featured Local California Grower

LOCKEFORD

  • Trusted partner of The Save Mart Companies for over 12 years
  • Patrick Estes noticed there was a need for more farm to table produce. This realization led to “Produce Simplified” a vertically integrated operation of growing, packing and shipping farm fresh produce.
  • He began farming on a small piece of ground in Lockeford that belonged to his family for over 100 years. Since then, Estes Ranch has expanded across the San Joaquin Valley.
  • Community based business committed to sustainability and social responsibility

Fresh Test

Look for even, blemish-free skins with no breaks or bruises and a nice hard exterior.

Fun Fact

Squash is usually separated into two different groups: winter squash and summer squash. Summer squash are typically smaller and thinner, like zucchini. They're easy to cut and cook. Winter squash are larger, round, and take much longer to grow. They're more difficult to cook with as well.

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Featured Local California Winemaker

Storypoint Cabernet

Every vineyard finds its own “Storypoint” — a block craved and revered by winemakers for producing distinctive vintages. Saman Parsa, winemaker at Storypoint Wines, draws inspiration from these prized blocks and celebrates their uniqueness in the wines she creates. For Storypoint, Saman sources grapes from esteemed Northern California vineyards — some are already storied; others have yet to be discovered. Each vintage offers a blend of grapes from vineyards whose Storypoints are extraordinary enough to become our own.

Perfect Pairings

Why it Pairs Perfectly

Storypoint's Cabernet Sauvignons tannic structure, coupled with its red and black-fruit flavors compliments squash dishes perfectly.

Butternut Squash Soup

Ingredients
  • 6 tablespoons chopped onion
  • 4 tablespoons margarine
  • 6 cups peeled and cubed butternut squash
  • 3 cups water
  • 4 cubes chicken bouillon
  • 1/2 teaspoons dried marjoram
  • 1/4 teaspoons ground black pepper
  • 1/8 teaspoons ground cayenne pepper
  • 2 (8 ounce) packages cream cheese
Instructions
  1. In a large saucepan, sauté onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan and heat through. Do not allow to boil.

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