Kabocha have less calories than Butternut squash, a full-bodied flavor, more like a sweet potato, and a velvety, addictive texture. Bake into a pie, quiche, or frittata; roast in the oven and serve as is; purée into soup; poach in dashi; dip in tempura batter and fry.
Lancaster, PA
Alex Wenger studied sustainable agriculture at Goddard College, focusing on ethnobotany and plant breeding. He didn’t set out to be a farmer, but growing vegetables allowed him to apply his studies practically, gaining a deeper understanding of plants through firsthand experience.
At Field's Edge Farm, he grows a mix of heirloom vegetables, open-pollinated varieties, and specialty fruits.
The farm also works on breeding plants that require fewer pesticides and exploring crops with added nutrition or soil-enhancing benefits. Each plant at the farm, from bitter melons to squash, has its own story to tell.