By Executive Chef John Zehnder, CEC, ACE, AAC, HGT
It has happened every year for the last 50 years.
Beat up old farm trucks from the Weiss Family Farm just south of the Frankenmuth city limits pull up behind Zehnder’s piled high with giant blue hubbard squash. This normally happens the third Saturday in September. Weighing in at 25-30 lbs. each, they look a little like alien life pods from an old 50’s science fiction movie. It takes us two weeks to process them and get the squash ready to serve in our dining rooms.
Squash is an autumn tradition here at Zehnder’s! Starting early in September, many of our guests already begin to ask when the squash will be ready. In an average year, Zehnder’s contracts to buy 50 tons, this year we took 55 tons. The heaviest squash for our 2015 harvest is 58 lbs. It may seem like a lot of squash, but it will all be gone right after Christmas. A little salt, butter and brown sugar is all we add – sometimes simple is the best.
Executive Chef John Zehnder, CEC, ACE, AAC, HGT