This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. Let’s celebrate winter’s harvest!
Winter’s coming and bringing comforting flavors along with it! In Rhode Island, winter is the time of hearty root vegetables that keep us warm and satisfied. Think beets, potatoes, carrots, parsnips, celeriac, and kohlrabi. It’s also pumpkin and squash season. A feast for the eyes and our plates, acorn, delicata, butternuts, hubbards, kabochas, and more are at the ready! We also have flowers such as broccoli and cauliflower just waiting to be cooked and spiced. Onions, garlic, and leeks are ready to season our dishes and let’s not forgot year-round favorites like kale, collards, apples, herbs, mushrooms, honey, and maple syrup available fresh or from storage in winter and all seasons! Scroll down for offerings from your food service providers to plan your local menus.
Red-Orange Vegetable and Grain/Bread Requirements
30 servings (1/2 cup)
1 lb 8 oz local butternut squash
3 c. pearled barley
1 qt + 3 1/2 c. boiling water
3 Tbsp. salted butter
1 1/2 tsp. salt
- Preheat convection oven to 350° F.
- Cut squash in half lengthwise and place cut side down on a half sheet pan. Bake until soft, 30 to 35 minutes. When cool, scoop out flesh and purée in a food processor. Alternatively, peel the butternut squash before roasting, coating with a touch of oil and then purée.
- Combine the squash purée, boiling water, barley, butter and salt in a 2-inch deep full hotel pan. Mix until well combined. Cover tightly with plastic wrap then foil. (You want the pan to be airtight to keep in the moisture.)
- Bake for 1 hour. Uncover and stir. It should be creamy and barley should be soft but not mushy. If it seems too watery, recover and bake for 20 minutes more.