I‘ve been totally swamped for most of the week and forgot about finishing my post about last weekend’s finds at the Farmers’ Markets. I am especially delighted to have got back in time for the Abbè Fètel Pears and the Nickajack Apples. The Abbè Fètel Pear is a European heirloom that has the shape of a Bosc, but not all of the russet coating. They were loaded with flavor but not as juicy as a Bosc and I enjoyed serving them with the hazelnuts and a Roquefort from a small producer. I think that they would also complement a strong washed-rind cheese. The Nickajack apple hails originally from the region around the Nickajack Creek in North Carolina, and some suggest that its lineage goes back as far as the 1700s, possibly to the Cherokee Indians. It is a late season apple of medium to large size with a fairly thick skin - it keeps well for extended period, well into the spring. It is firm and crisp with juicy, vivid white flesh that has a nice balance between sweetness and acid. I have been enjoying them for four seasons straight now, and autumn just wouldn’t seem the same without them.
Last weekend’s other gem was the Japanese Futsu Black Squash, Cucurbita moschata. Don’t be fooled by my images; the name derives from the color of the squash before it fully matures and turns a tan-orange color. When I was on my crazy heirloom pumpkin search last year, I read a great deal about this squash, but had never seen it in an market or store - until last season, that is. It is deeply ribbed and may have a pebbly skin. If they have been cured properly, they will keep for up to six months - I ate my last one from last season in mid-March. They are truly tasty with a texture somewhat drier and firmer than a Delicata. The one I bought last weekend was small to medium in size, and actually could have been left on the vine for a bit more time. I usually buy those that weigh 1-1/2 to 2 pounds. The flesh is moderately sweet and has definite hints of hazelnut, and as a bonus the skin is thin and edible. The deep ribs allow for very easy slicing into convenient sections that when roasted make a great presentation. I drizzled my just-roasted slices with some Katz Meyer Lemon Olive Oil and sprinkled them with sea salt. The flesh would also be great as a Ravioli or Pierogi filling.
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