Now at the Farm

Closed for the winter. Winery reopens March 2. See you then!

203.929.8425

Call the Crop Report for the Farm and Winery Updates and for Picking Locations

Dumpling Squash with Citrus-Herb Sauce

Orange and lemon juice bring out the sweetness of the dumpling squash.

Ingredients: 

1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1 1/2 tablespoons sugar
1/4 teaspoon dried tarragon
1 tablespoon butter
1/8 teaspoon white pepper
3 (1-pound) sweet dumplings or other winter squash
Tarragon sprigs (optional)
 

Directions: 

1. Preheat oven to 350°F.Combine first 7 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer until reduced to 1/2 cup (about 10 minutes). Remove from heat; stir in butter and pepper. Keep warm.

2. Cut squash lengthwise into quarters, discarding seeds and stringy pulp. Place squash, cut sides down, on a foil-lined baking sheet. Bake at 350° for 30 minutes or until tender. Cool slightly. Scrape inside of squash with tines of a fork; drizzle sauce over squash. Garnish with tarragon, if desired.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912