Ken Greene from Hudson Valley Seed Library

Last week, Ken Greene from the Hudson Valley Seed Library visited St. John’s Bread and Life and brought over 700 beautiful Delicata squash with him.! Volunteers came together to cut the squash in half so Ken could take the seeds and Bread and Life could feed some clients. Read the interview between Bread and Life and Ken to find out more about his work and find out other interesting things that get stored in a library besides books.

Bread and Life: Tell me about the Hudson Valley Seed Library?

Ken: So I have a seed company, a very small seed company called the Hudson Valley Seed Library. It was a library program. I am a librarian. I was interested in local seeds and local foods and I started learning about seed saving and I started a seed library program, where people could come and check out the seeds from the library. But then I quit my job and I started a seed farm and so now I have a seed company and basically, we produce seeds for the region. Whether that’s an urban grower, someone in a community garden, a suburban grower or a small farm we have all kinds of seeds. We have about 400 varieties.

Bread and Life: Great. I was going to ask how you got involved, but that explains it. When did you get started?

Ken: 10 Years ago.

Bread and Life: What’s unique about these Delicata Squash?

Ken:  So this is a very interesting variety. It was developed by breeders at Cornell University in the 1970’s and it’s a bush variety, so it’s good for small space growers who want to grow really good winter squash. It’s also a smaller winter squash, which is better for home gardeners when you don’t have to deal with a big pumpkin and figure out what to do with everything. They are very, very sweet squash and they’re really used mostly for roasting the whole squash. You know, some squash are better for soup, some are better for baking but this is really like a use it quickly kind of delicious… sometimes they call them dumpling squash too because they’re really sweet.

Bread and Life: Final question. With this type of squash, what’s your favorite recipe?

Ken: So with this, really the best thing to do is just slice it in half and bake it and don’t mess with it… because it is that good. You know, with some squash, you’re like I’m going to need to add some stuff to this or make a soup, but no. Another nice thing about this squash is that the skin is edible, so you don’t have to worry about skinning it and it gets very tender when you cook it up.