I hear lots of people talking about agricultural sustainability and the importance of eating local. I’ve even added my own two cents to the discussion of how best to nourish ourselves, in every sense of the word, here in our corner of New York State.
With all forms of sustainability and wellness in mind, I think we need connect the dots and acknowledge the bigger picture. The term “sustainable” doesn’t just relate to farm practices but to a sense of stewardship and accountability rooted in a stalwart commitment to long-term land cultivation.
For me the person who embodies that notion of endurable farming is Chuck Mead of Mead Orchard. Chuck’s farm and orchard in Red Hook is now nearing a hundred years old. Three generations of Mead men (and hardworking women) have tended this patch of stunning land, nourishing their families and their community with an integrity that to this day leaves their land healthy and fertile.
Ask around. When you bring up Mead Orchard, people comment on the commitment, generosity, and reliability of the farm and the family that runs it. Given the upheavals and large-scale closure of family farms over the last century, I find Mead Orchards’ continued existence not only amazing but reassuring.
Chuck learned the business from his dad and granddad and the orchard is run pretty much the way it was since he was a little boy. He is a close observer of nature with a gentle disposition who seriously cares for his trees and plants, as well as the people who help out during harvest time, year in, year out. His long view of things prompted him to protect Mead Orchards with a conservation easement some years ago, ensuring that the farm stays a farm into the future.
Chuck also loves the traditions in farming. For years, in late summer, I’ve called him anxiously checking in to see when I can have my pick from his pumpkin patch filled with Blue and Orange Hubbards, classic Cinderella pumpkins, squat Sugar Pies, Turbans, Carnival, Delicata, Kabocha, vibrant Rouge vif d’etampes and glorious Musque de Provence pumpkins.
Chuck always tells me, “You’re a little early, in a few weeks.” When it’s time, he lets no one else pick for me; he knows I like to do that myself. He takes my quirks in stride, believing you need all kinds of people, all kinds of trees, all kinds of plants and animals to make the whole landscape work.
On my visit last week visit to pick up pumpkins and squashes to stock my larder and decorate my home and business, I asked Chuck what his family favorites are. He says his mom, Beth, was dismayed one year when he didn’t plant enough of the sweet Delicata. His sister Susan prefers the less sweet squashes, which she roasts with savory herbs.
Me, I’m a big fan of the Blue Hubbard squash. I like its moderate level of sweetness and starchiness; it’s both a cook’s and baker’s dream. This squash can be peeled and boiled, roasted, steamed, or sautéed; it can be served as a side dish, used as a soup base, mixed into quick breads, or used for pumpkin pie filling. With its drier and starchier makeup, it’s prefect for working into hand-formed gnocchi or filling pasta like ravioli or tortellini.
Come to think of it, squash and pumpkins are the perfect symbols of sustainability because they can nourish us in so many different ways, not only during the harvest season but long beyond given that they store so well.
Laura Pensiero, a registered dietician, is founder and creative force behind Gigi Hudson Valley, which operates the award-winning Gigi Trattoria in Rhinebeck and a catering business. She is author of Hudson Valley Mediterranean cookbook.
Harvest squash can be intimidating – they’re pretty, but how do you prep and cook them?
Smooth and thinner-skinned varieties, like butternut squash, can be easily peeled, halved and seeded, then cut into desired-size pieces. From there they can be roasted or diced and tossed into soups and stews or thinly sliced to layer gratins.
Don’t even bother trying to peel the thick-skinned and curvy squashes – it’s not only time-consuming, it’s a bit dangerous (one slip of the knife…). Instead, using a sturdy knife, cut the pumpkin in half lengthwise, or into large chunks or wedges following the natural curves. Slide out the pieces, then roast, flesh side down with a bit of olive oil and herbs until tender.
Alternately the thicker-skinned squash can be cut into large pieces and cooked in lightly salted boiling water until tender, 30 to 40 minutes. Whether roasted or boiled, when cool enough to handle, slip off the skins. So many preparations are at your fingers tips from there…