Exhibit #1: A ridiculously large sweet potato
Shown with a grapefruit and my hand for some sense of scale, what this guy lacks in beauty, he makes up for in size, weighing in at just over 12 pounds. He suffered some damage from voles during the growing season, and his growth outpaced their eating.
I made a huge, way-too-thick batch of this sweet potato peanut bisque, which I originally read about over on Spatoola, with half of it. I roasted the other half in big chunks, and stuck them in the freezer for a future batch of mashed sweet potatoes.
Exhibit #2: Lunga di Napoli winter squash
Unlike the sweet potato, which was abnormally large, this lunga is rather par for the course for this variety. It’s just a big ol’ squash.
We sliced and roasted about a fifth of it as a dinner side earlier in the week. For the remainder, I roasted big chunks to puree into a simple soup consisting of squash, coconut milk, grated ginger, and a bit of salt. This very simple soup perked up significantly with the addition of some carmelized onions, plus Paul’s beans.
I actually thought this big guy would go further, perhaps yielding some extra puree for pumpkin bread or pumpkin butter. I guess that will wait for the next squash.
After a failed attempt at pumpkin butter last year, I finally figured it out several weeks ago. Turns out that it’s pretty simple — you just have to let it simmer for. ev. er. That’s the trick. Anyhow, we’re about finished with my first batch, and I’m looking forward to making more.