My friend Leandra Forman at FoodChain in Lexington, Kentucky, processes thousands of pounds of gleaned squash every winter and turns it into frozen squash purée. She then uses the purée to make soups, sauce for macaroni and cheese, the base for bread stuffing at Thanksgiving, and pumpkin bread for the dinners and cooking classes hosted at FoodChain’s community kitchen. I always thought I was a fanatic for squash, but I’ve never cooked eight thousand pounds in just a few months. Hats off to the team at FoodChain. You, your work, and your squash are an inspiration.
