Last year I heard the news that a great new farmers’ market was set to open in Safa Park, a lovely green space not far from the coast here in Dubai. But weekend after weekend other plans got made (and brilliantly executed) and we never did seem to get to the park, until finally, in late May, it happened.
To the Market, finally!
Now the farmers’ market had gotten good press regularly since opening so I knew it had fabulous food trucks and loads of fresh vegetables. The gourmet butcher would be there along with folks with games for the children and shopping opportunities from select purveyors of sauces, baked goods, jams, all natural ice cream and many handmade crafts. So, as you can imagine, I was rubbing my hands together with glee as we made our way there.
Due to a big construction project along one side of the park, the normal entrance had been changed so we circled the containing wall, looking for the right gate. Whew! Found it. And snagged the last parking place in the parking lot just outside! By this point, I was clutching my shopping bags and practically skipping through the gate, only to be brought up short by the sight of one lone booth with fresh vegetables. And that’s it.
Turns out that the farmers’ market had closed for the summer the weekend before but the vegetable vendor, who is also the organizer, thought it would be a good idea to show up one last time, in case not everyone had gotten the word. Crestfallen does not even start to describe me.
Fortunately, the vendor did have a decent selection of produce, including a few weird little round squashes with crook necks that I had never seen before. He didn’t know what they were called, beyond squash, but said that they were grown locally and were great when roasted. Sold!
Do you have a farmers’ market near you?
This year, when the sweltering heat has abated somewhat and sitting outdoors is no longer a health hazard, the farmers’ market will resume operations on 10 October at a different location in Zabeel Park and this time I’m going to try to get there long before next May. I know I have readers from around the world. I’m curious. When do your farmers’ markets open and close, if they aren’t year round?
Ingredients
4 links fresh Italian sausage (My four weighed about 7 3/4 oz or 275g)
1 red Kuri squash (My guy weighed about 440g or almost 1 lb)
2 slices stale bread (about 1 3/4 - 2 oz or 50-55g)
1/2 cup or 120ml milk
2 cloves garlic
1 egg
Handful flatleaf or Italian parsley
1-2 teaspoons crushed red pepper (depending on your tolerance/love of spiciness)
Olive oil
Salt, to taste
Method
Preheat your oven to 375°F or 190°C and use a little olive oil to grease a small pan that will just fit the two halves of your squash side by side.
Make crumbs out of your stale bread in the food processor and divide them into two bowls, the smaller one with just a few heaping tablespoons full for topping, the balance in the larger bowl. Pour the milk over the crumbs in the larger bowl and leave to soak.
Mince your garlic and parsley and remove the sausage meat from the casing.
Meanwhile, cut your squash in half and remove the fibers and seeds. Slice just a tiny bit off of the bottom so the squash halves sit flat and place them in the oiled pan.
Drain your breadcrumbs in a small sieve and press down lightly with your hands or the back of a spoon to get most of the milk out.
In a large mixing bowl, put the sausage meat, drained bread crumbs, garlic, parsley and crushed red pepper in with the egg and mix well.
My locally made Italian sausage is plenty salty so I don’t add more salt to this mixture. If yours is not, or if you are not sure, I encourage you to cook just a teaspoon of the mixture in a small frying pan to check. Add a little salt to the mixture, if necessary.
Stuff your mixture loosely in the squash halves.
Top with the reserved breadcrumbs and drizzle liberally with some olive oil.
Roast in your preheated oven for about 45-60 minutes, or until a fork can easily pierce the squash and it is cooked through. If it’s getting too brown, you can cover it with foil and continue roasting until done. And, in case you are wondering, the peel is completely edible. In fact, it's my favorite part!
Enjoy!
Are you a fan of squash dishes? We've got everything you need for a festival of squash today!
Starters – Appetizers & Cocktails:
 |
| My guy! Ooh, ooh, talking 'bout my guy! |
Do you have a farmers’ market near you?
This year, when the sweltering heat has abated somewhat and sitting outdoors is no longer a health hazard, the farmers’ market will resume operations on 10 October at a different location in Zabeel Park and this time I’m going to try to get there long before next May. I know I have readers from around the world. I’m curious. When do your farmers’ markets open and close, if they aren’t year round?
Ingredients
4 links fresh Italian sausage (My four weighed about 7 3/4 oz or 275g)
1 red Kuri squash (My guy weighed about 440g or almost 1 lb)
2 slices stale bread (about 1 3/4 - 2 oz or 50-55g)
1/2 cup or 120ml milk
2 cloves garlic
1 egg
Handful flatleaf or Italian parsley
1-2 teaspoons crushed red pepper (depending on your tolerance/love of spiciness)
Olive oil
Salt, to taste
Method
Preheat your oven to 375°F or 190°C and use a little olive oil to grease a small pan that will just fit the two halves of your squash side by side.
Make crumbs out of your stale bread in the food processor and divide them into two bowls, the smaller one with just a few heaping tablespoons full for topping, the balance in the larger bowl. Pour the milk over the crumbs in the larger bowl and leave to soak.
Mince your garlic and parsley and remove the sausage meat from the casing.
Meanwhile, cut your squash in half and remove the fibers and seeds. Slice just a tiny bit off of the bottom so the squash halves sit flat and place them in the oiled pan.
Drain your breadcrumbs in a small sieve and press down lightly with your hands or the back of a spoon to get most of the milk out.
In a large mixing bowl, put the sausage meat, drained bread crumbs, garlic, parsley and crushed red pepper in with the egg and mix well.
My locally made Italian sausage is plenty salty so I don’t add more salt to this mixture. If yours is not, or if you are not sure, I encourage you to cook just a teaspoon of the mixture in a small frying pan to check. Add a little salt to the mixture, if necessary.
Stuff your mixture loosely in the squash halves.
Top with the reserved breadcrumbs and drizzle liberally with some olive oil.
Roast in your preheated oven for about 45-60 minutes, or until a fork can easily pierce the squash and it is cooked through. If it’s getting too brown, you can cover it with foil and continue roasting until done. And, in case you are wondering, the peel is completely edible. In fact, it's my favorite part!
Enjoy!
Are you a fan of squash dishes? We've got everything you need for a festival of squash today!
Starters – Appetizers & Cocktails:
- Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
- Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
- Zucchini Pizza Bites from Mommas Meals
- Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie
- Zucchini Pickles from Jane's Adventures in Dinner
- Zucchini Relish from Magnolia Days
- Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
- Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma's Kitchen Chaos
- Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camilla
- Tofu Vegetable Soup from What Smells So Good?
- Zucchini Cheese Soup from Noshing with the Nolands
- Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles
- Acorn Squash Ramen from Ninja Baking
- Beef, Butternut & Potato Pie from Cindy's Recipes and Writings
- Beef Ragu over Spaghetti Squash from The Texan New Yorker
- Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
- Chorizo-Stuffed Zucchini from La Cocina de Leslie
- Italian Sausage Zucchini Lasagna from Curious Cuisiniere
- Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
- Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
- Sausage Stuffed Zucchini Cups from Bobbi's Kozy Kitchen
- Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
- Spaghetti Squash Casserole from Shockingly Delicious
- Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor's Adventures
- Stuffed Red Kuri Squash from Food Lust People Love
- Zucchini-Corn Pancakes from The Weekend Gourmet
- Cheesy Thyme Baked Acorn Squash from An Appealing Plan
- Creamy Baked Acorn Squash from Simply Gourmet
- Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
- Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
- Roasted Kabocha Squash from Peaceful Cooking
- Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
- Spaghetti Squash Fritters from Nosh My Way
- Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
- Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian
- Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
- Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
- Chocolate Zucchini Pancakes from Brunch with Joy
- Granny’s Zucchini Bread from Pies and Plots
- Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
- Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy's Honey Bunch
- Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
- Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
- Zucchini Brownies from Eat, Drink and Be Tracy
- Zucchini Lemon Ginger Bread from Hezzi-D's Books and Cooks
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