Area farmers are serious about their squashes. Of the dozens of varieties of winter squash out there, they grow them all—from A (Acorn) to Z (Zenith; a type of Butternut)—and offer them up at tailgate markets, groceries, and roadside stands into December.
What better time to highlight the winter squash than November, when the crop is abundant and sure to end up as a soup, casserole, or pie on the Thanksgiving table? Therefore, Appalachian Sustainable Agriculture Project (ASAP) has selected winter squash as the local food of the month in their Get Local initiative. A year-round component of ASAP’s Local Food Campaign, Get Local brings together farmers, restaurateurs, chefs, and community members from around the region in celebration of a featured local food.
Area schools are also now a part of ASAP’s Get Local, and cafeterias, like restaurants, highlight a specific local food each month. This November, cafeteria menus feature locally grown potatoes.
For a list of Get Local restaurants cooking with winter squash this month, as well as more information about the initiative and a school cafeteria schedule, visit the Get Local page of asapconnections.org. Search for farm stands, groceries, and tailgate markets in ASAP’s Local Food Guide, online at buyappalachian.org. If you’re a chef or restaurant interested in participating, contact Marketing Coordinator Lee Seabrook at firstname.lastname@example.org.
[High resolution photos of many winter squash varieties are available upon request. To connect with area growers for future stories, or for related article ideas and information, contact Communications Coordinator Maggie Cramer at email@example.com.]
MEDIA CONTACTS: Maggie Cramer (828) 236-1282, firstname.lastname@example.org, and Lee Seabrook (828) 236-1282, email@example.com.