Fall 2025 #6/10: Is Autumn Frost THE Winter Squash?

Written By Katie Green

Autumn Frost (aka Koginut) might be the Cosmic Crisp of Winter Squash, and members of the CSA should be happy to know that the yields were plentiful this year. I don’t want to jinx it, but I think we’ve finally dialed it in on this one. It works on its own timeline, that’s for sure. A cross between Butternut and Kabocha, this whimsical little gourd not only looks cool, it really delivers on flavor. The outside might be beige, but the inside is a vibrant orange, super sweet and pleasantly aromatic—it kind of smells like a melon when you slice into it. Autumn Frost begs to be roasted up in cubes or wedges and eaten as part of an exceptionally delicious Fall Salad (maybe with some of the tender Red Russian Kale that topped our harvest list this morning…hint hint…nudge nudge). I roasted a good sized one up over the weekend for taste testing, and used half of it for dinner with chicken and rice and the other half as a puree for making Violet Witchel’s Pumpkin Parfait Oats, which Hazel declared “suuuuuuper edible” on her way to school. Mom win.

Next up in our seasonal pursuit to stock the root cellar are Purple Top Turnips and Rutabagas. Mark wants everyone to see them side-by-side this week so that you can get to know them a little better. Turnips are a fantastic roasting and mashing vegetable, and one of the oldest vegetables in the world. This is why you find them as a staple across a variety of cuisines. Many of you know by now that I'm a big fan of the Turnip’s golden descendant the Rutabaga--and not just because it is fun to say.  (Seriously--see how many times you can say it before you find yourself smiling.  See?  Told you so!) Flavor wise, Rutabagas are a cross between a Turnip and a Wild Cabbage. In her entitled What Rutabaga Does Better than Anything Else, Helen Rosner quipped that "somewhere, in the misty meadows of Central Europe, a turnip got frisky with a cabbage, and the rutabaga was born." Rutabagas take after the Turnip side of the family in appearance, but you'll get to try the flipside of this brassica love connection in the coming weeks when we have Kohlrabi.  Most cookbook authors just sort of pass Rutabagas and Turnips over anecdotally when discussing "roots."  However, here's a thing or two worth considering about these vegetables.  A Rutabaga may not shine as a solo player, but it really adds a layer of depth and fullness to an ensemble.  Have you ever had a soup, stew, gratin or casserole when you were dining out and couldn't quite put your finger on the savory element that made it taste just a little bit better?  Rutabaga might have been the reason.   Try it with other roots, and you just might find you appreciate its wild sweetness a bit more.  It tastes wonderful roasted, either alone or with squashes or other roots….and trust me on this one, APPLES! And if that isn't compelling enough, it is worth noting that Rutabaga boasts as much Vitamin C as a Mandarin Orange or two.  So, I hope you are able to cook up something that makes you feel happy, healthy and warm this week--you'll have some delicious ingredients to work with.  

Last but not least, food access and community resources have been at the forefront of many of our thoughts, conversations and actions as of late. Though this time of year is traditionally considered a season of generosity and giving, the need for resources and support is heightened for many individuals, families and organizations in our area right now. Melissa, a member of our CSA, was thoughtful enough to assemble a list of organizations that are working hard to provide food access, and I’m sharing this list on our website for anyone reading who might be seeking an opportunities to make donations, volunteer and/or locate services. I’ll keep updating it from here on out!

Wishing you a pleasant week,
Katie

PS: I’m putting the finishing touches on our 2026 CSA Calendar & Priority Registration Info and will have everything posted by next week. Stay tuned!

IN THE FARMSHARES THIS WEEK:

Autumn Frost Squash
Rutabaga or Purple Top Turnip
Red Russian Kale
Broccoli (Large Shares)
Shallots, Garlic or Onions
Apples: Sweet Louise, Winesap & Pink Lady

AT THE FARM STAND THIS WEEK
Katie Green
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Fall 2025 #5/10: The Best Fall Soups Start With Celery Root