Sunday, October 17, 2010

CSA: Week 24

This morning at the market was absolutely gorgeous - the perfect fall day. Blue sky, fluffy white clouds, that crisp sweet smoky smell in the air, crunchy orange, yellow, and rust colored leaves, a cornucopia of gourds, squash, and pumpkin everywhere you look.

Surprisingly a lot of greens in the basket this week. They will go to good use in a fall salad for dinner tonight, along with some savory chili, cornbread, and some chewy ginger snap cookies for dessert.

Sunday, October 10, 2010

CSA: Week 23

This week's squash is a Cinderella pumpkin, an edible heirloom variety. And if you look closely you'll see some sweet potatoes and a small head of bok choy!

About a month ago, on a whim, I decided to try my hand at roasting some squash seeds. My family was never really big on that fall tradition, so I wanted to see what everyone always gushes about. I roasted the seeds of a Buttercup squash with a little olive oil, kosher salt, and a dusting of curry powder until they were nice and nutty with a good brown toast to them. WOW...I could eat them instead of potato chips any day of the week. Never again will I throw out my squash and pumpkin seeds.

CSA: Week 22

I realized this week that our share has been showcasing a different type of autumn squash for the past few weeks - I've had a chance to try quite a few varieties that I've never had before. This week we had a Red Hubbard. I love the contrast of the deep orange squash next to the velvety purple of the beans.