Tahitian squash: This one’s a real keeper

Tahitian squash: You might blanch when farmer Peter Schaner tells you that in order to taste his Tahitian squash you’ll have to buy the whole thing -- they average 10 to 15 pounds. That’s a lot of squash to eat at one sitting, unless you’re feeding your local high school football team. But Schaner points out that the Tahitian stores really well. Hack off a chunk the size you need and leave the rest on the counter. The cut surface will harden into a skin that will keep it from spoiling. In fact, these squash should not be refrigerated, Schaner says, because chilling converts the sugar to starch. Roast these just as you would any other winter squash -- in a baking dish at 400 degrees until a knife slips in easily. After that, you can simply scoop the flesh away from the shell.

Peter Schaner, $1 per pound

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Peaking

Stinging nettles: With the weather cooling and the rainy season approaching, it’s time to enjoy stinging nettles again. The bane of gardeners and joy of chefs, these prickly greens have a rich, herbal flavor and deep green color once they’ve been properly treated. To get them past the stinging stage, wash them well (wear gloves), then blanch them. The washing breaks down the sharp little hairs on the leaf and the heat destroys the formic acid they inject (it’s the same chemical that makes ant bites so painful). If you get stung by a nettle, rub the skin with a paste of baking soda and water. Use blanched nettles in soups, stirred into risottos, even chopped as a pizza topping.

Maggie’s Farm, $4 per pound

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russ.parsons@latimes.com

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On the Web

For recipes featuring nettles, please go to latimes.com/food.