{"id":715,"date":"2012-02-06T19:52:59","date_gmt":"2012-02-06T19:52:59","guid":{"rendered":"http:\/\/www.mrsglaze.com\/2012\/02\/06\/truffled-blue-hubbard-squash-soup\/"},"modified":"2013-01-26T19:23:58","modified_gmt":"2013-01-27T03:23:58","slug":"truffled-blue-hubbard-squash-soup","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/truffled-blue-hubbard-squash-soup\/","title":{"rendered":"Truffled Blue Hubbard Squash Soup"},"content":{"rendered":"

Blue Hubbard squash has orange colored sweet flesh. It will feed a family of eight or more, can be tossed around by children without fear of damage, may double as an excersize ball, and few people have heard of it which makes a nice change from the ever-so-common butternut squash soup.<\/p>\n

\"truffled<\/p>\n

Truffled Blue Hubbard Soup<\/p>\n<\/div>\n

The only downside is \u2013 I’m sorry to say \u2013 I don’t even know where you can buy one of these things (and they are ‘things’) because our market here in Pescadero is closed until May and I have not seen them in local stores. I should warn that blue Hubbards are heavy and can reach up to 20 pounds.<\/p>\n

If you do find one, the question is how to open it? Now you can either do what farmer Kate does to crack these suckers open and hold them high above your head and throw them down hard on the cement, then pick up the pieces and wash off any road tidbits.<\/p>\n

\"blue<\/p>\n

Blue Hubbard Squash<\/p>\n<\/div>\n

Or you can do what I like to do, which is soooo<\/em> much more graceful, and place the alien football on the wood chopping block (you have one don’t you? A chopping block?) and cleave it into pieces with an axe and then wash off any woodblock splinters that cling on. Very satisfying \u2013 a stress reliever.<\/p>\n

Or you can do what Farmer Jeff does and get the chainsaw. No, I’m just kidding there. We don’t even have a chain saw. A bush hog, yes. A chainsaw, no.<\/p>\n

\n
\"DSC_0266\"<\/a><\/div>\n<\/div>\n

I did learn a few tips about squash growing this year at Echo Valley Farm from Farm manager Dede. And I’m talking more of the butternut, delicata, potimarron, kuri, hubbard, and sugar pie types. Not zucchini. Let hard squashes cure in the field and then in dry storage. When the vine is dry and the leaves are dead and bleached, this is the time to cut squash off the leash. In most cases this will be after the first frost or thereabouts. If the squash does not get to cure the sugars won’t develop all the way.<\/p>\n

When it comes to black truffles the blacker the better. For a soup like this where big black shavings aren’t necessary I’d opt for the smaller truffles because they are easier to find and a truffle half the size of a golf ball will cost around $48 retail value. I used a little black truffle oil too.<\/p>\n

I like to place my truffles with my eggs in the refrigerator. The flavor and heavenly aroma somehow infuses through the eggshells. Then I can have truffled soft scrambled eggs too!<\/p>\n

Always smell truffles before purchasing and buy from a reputable company. Some truffle sellers soak them in truffle smelling chemicals to enhance aroma. If they have a chemical or gasoline smell I would stay away.<\/p>\n","protected":false},"excerpt":{"rendered":"

Blue Hubbard squash has orange colored sweet flesh. It will feed a family of eight or more, can be tossed around by children without fear of damage, may… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":1075,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[7,681],"tags":[26,29,30,73,79,895,173,225,283,294,323,325,404,430,510,511,579,584,618,630,631,640],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2012\/02\/6a00d834523d2569e2016300deabfe970d-800wi.jpeg?fit=800%2C531","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-bx","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/715"}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=715"}],"version-history":[{"count":8,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":1570,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/715\/revisions\/1570"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/1075"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}