Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsSquash
IN THE NEWS

Squash

FEATURED ARTICLES
NEWS
October 25, 2011
My husband grew up in the Philippines. He tells me how they were very fortunate that his mom was a butcher. Although many families around them found it hard to afford meat very often, my husband's family always had plenty of meat and protein.  Vegetables were not always as available to them, however, so my hubby has a hard time gagging down his veggies. But there is a Filipino squash stew called Latik that his family often serves, and he loves it.  I learned how to make it, but added cumin and a little lime to brighten up the flavor.  I always make up a big pot. Leftovers freeze well.
NEWS
July 17, 2010
Morgan Roof, Rachel Shirk and Matthew Shirk hold yellow squash that were grown in their grandmother's garden in Hagerstown. Brenda Shirk, the children's grandmother, said last year she planted yellow squash and green zucchini plants. This year, the plants came back voluntarily and the vegetables are a combination of both. Brenda Shirk lives on Liberty Street in Hagerstown.
NEWS
August 29, 2007
1/4 cup olive oil 1 pound new potatoes, quartered 3/4 pound winter squash, seeded and cubed 1 tablespoon grated fresh ginger 1/8 to 1/4 teaspoon cayenne pepper, to taste 1/4 teaspoon cumin 3 cloves garlic, minced 1 cup water 1/2 cup white wine Salt and freshly ground pepper, to taste Parmesan cheese, for garnish Heat the oil in a large, heavy skillet over medium-high heat. Add the potatoes and squash and saute for 5 minutes, or until just beginning to brown.
NEWS
July 18, 1999
KANAPOLIS, N.C. - Jeff Maloney drove in three runs with two doubles in his first two at-bats Sunday, giving the Hagerstown Suns pitching staff all the support it needed to outdo Piedmont for a 8-2 victory. Piedmont entered the four-game series with Hagerstown (13-10, 61-33) with the top pitching staff in the South Atlantic League, carrying a 2.69 team earned run average. The Suns have scored 13 runs, 11 earned in the first two games, while their pitchers have held the Boll Weevils to just two earned runs.
NEWS
by TIM KOELBLE | February 17, 2003
koelble@herald-mail.com MERCERSBURG, Pa. - They are one of a kind in the Tri-State area. Thirty boys and girls rigorously and genuinely go about their business at Mercersburg Academy playing squash, a long-time sport offered at the school. Eight courts, each approximately 21-by-32 feet in size, are nestled within the confines of the Nolde Gymnasium complex. Squash is not your everyday, well-known sport, but those wearing the blue and white at Mercersburg have taken the game seriously as an alternative vehicle during winter months.
NEWS
September 28, 2009
David Gigeous holds a couple of butternut squash he found in his garden on Dam 5 Road in Clear Spring. The squash weighed approximately 9.2 pounds apiece. One was 15 1/2 inches long and the other was 16 3/4 inches long.
NEWS
By Lynn F. Little | November 16, 1999
Dictionaries and encyclopedias describe pumpkin as a large, roundish, orange-yellow fruit of a trailing vine of the gourd family that matures in early autumn and is used for human and animal feed. Pumpkins have a hard outer shell/rind and are cooked to be edible for humans. Sizes of pumpkins vary from only a few inches across to more than 5 feet in diameter and can weigh in at more than 1,000 pounds. cont. from lifestyle Pumpkin eaters tend to be seasonal since the pumpkin supply is greater in the fall.
NEWS
July 18, 2004
1/2 cup vegetable oil 1/3 cup cider vinegar 1 1/2 teaspoons sugar 1 teaspoon fresh dill 1/2 teaspoon garlic salt 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 pound fresh broccoli, cut into florets 1 small cauliflower, cut into florets 3 small yellow squash, thinly sliced 3 medium carrots, scraped and diagonally sliced ...
NEWS
September 19, 2007
1 tablespoon cornmeal All-purpose flour, for dusting work surface 1 batch prepared pizza dough, at room temperature 3 small potatoes, thinly sliced 1/2 small winter squash, peeled, seeded, thinly sliced 1 tablespoon olive oil Salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary 2 cups shredded cheese, such as mozzarella, Cheddar or a blend Preheat oven to 450 degrees. Bring a large saucepan of water to a boil. Scatter the cornmeal evenly over a baking sheet.
ARTICLES BY DATE
LIFESTYLE
November 13, 2012
Alisha Hanlin, 27, has worked in worked in several area restaurants. This year, she started her own food-related business. “I work at Safron Bakery (east of Hagerstown) for Albert Elmerraji,” she said. “I started Pressed Flour as a business in September. My goods are available in Shepherdstown at the Blue Moon Café and at Hypnocoffee. I also do custom cake, cupcake, pie, and pastry platter orders at the retail level, from weddings to baby showers to just because.” Hanlin said she will soon launch a web page for Press Flour.
Advertisement
NEWS
Lynn Little | October 23, 2012
Its fall and the season for including winter squash in your menus. Winter squash are easy to prepare and a healthy addition to any meal. Winter squash is a good source of vitamin A, vitamin C, potassium and fiber. Fat free, cholesterol free and sodium free, a 1/2 cup of cooked winter squash only has 40 calories. Unlike summer squash, winter squash are picked when they are fully mature. They have a thick, inedible skin that provides protective covering and allows for a long, storage life.
NEWS
Lynn Little | October 17, 2012
Now is the time to enjoy fresh apples, sweet potatoes, squash of all kinds and pumpkins. Abundant supplies of the freshly harvested fruits and vegetables usually mean that the foods are seasonal and reasonably priced.  Apples truly are one of the season's nutritional bargains - they are fat-free, sodium-free and cholesterol-free, high in fiber and low in calories. One medium apple has about 80 calories. You can go to the Maryland Apple Promotion Board ( www.marylandapples.org/varieties.htm )
NEWS
Scott Anderson | Culinary Passion | July 13, 2012
The summer fun continues with this delicious summer creation, blending two summer squash to bring out the best in both. The secret to this dish? Make sure your cumin and curry powder are fresh. Anything older than six months needs to be tossed out. For some flavor variations, try adding honey or using it to drizzle over the soup before serving. Or try a fruit-flavored yogurt such as peach or honey vanilla to really showcase the soup. This is a great make-ahead soup that you can store in the fridge for a delicious creamy pick-me-up the next day. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | January 10, 2012
Editor's note: This is part of an occasional series of stories on children eating vegetables. The series explores ways to highlight vegetables' flavor and appearance as a way to work around the resistance some kids have to eating vegetables. We eat with our eyes first. If foods don't look delicious, we assume they won't be delicious. That's one of the concepts underlying The Herald-Mail's series on encouraging children to try eating seasonal vegetables. One way to get a kid to try a new food is to make it look tasty.
SPORTS
By TIM KOELBLE | koelble@herald-mail.com | January 6, 2012
Carlton Davis has never been the kind of basketball player at South Hagerstown who is going to be an offensive headliner game after game. In his third varsity season - and his second in a starting role - the 5-foot-9 senior guard just goes out on a daily basis and does his job, which mainly consists of playing in-your-face defense. On Friday, Davis made an impact on the other side of the court, as he scored a career-high 17 points to lead the Rebels to a 92-41 victory over Catoctin in an MVAL Antietam Conference wipeout.
NEWS
October 25, 2011
My husband grew up in the Philippines. He tells me how they were very fortunate that his mom was a butcher. Although many families around them found it hard to afford meat very often, my husband's family always had plenty of meat and protein.  Vegetables were not always as available to them, however, so my hubby has a hard time gagging down his veggies. But there is a Filipino squash stew called Latik that his family often serves, and he loves it.  I learned how to make it, but added cumin and a little lime to brighten up the flavor.  I always make up a big pot. Leftovers freeze well.
SPORTS
By TIM KOELBLE | September 25, 2010
Being considered an underdog against a Washington County opponent always puts some fuel into Smthsburg football coach Buddy Orndorff. His Leopards came out focused with a game plan from the opening kickoff and downed South Hagerstown 32-12 on Friday night at School Stadium in the MVAL Antietam Conference opener. "Being an underdog always motivates me, and tonight we were focused," said Orndorff. Without having run a play on offense, South (1-3, 0-1) trailed 13-0 with 6:48 left in the first quarter.
NEWS
By LYNNE CHAR BENNETT/San Francisco Chronicle | August 19, 2010
In many folks' minds (mine included), summer squash means green zucchini. You've probably heard about someone with an overabundant garden who sneakily leaves a surfeit of squash on neighbors' porches and who totes zucchini to work to share with colleagues. It's been awhile since I've been blessed with such a garden or such a neighbor. But that doesn't stop me from enjoying all the tender-skinned summer squashes. Nowadays, green zucchini is just one of many varieties you can find.
NEWS
July 17, 2010
Morgan Roof, Rachel Shirk and Matthew Shirk hold yellow squash that were grown in their grandmother's garden in Hagerstown. Brenda Shirk, the children's grandmother, said last year she planted yellow squash and green zucchini plants. This year, the plants came back voluntarily and the vegetables are a combination of both. Brenda Shirk lives on Liberty Street in Hagerstown.
The Herald-Mail Articles
|