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.

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.

CSA: Week 21

Getting some lovely fall colors in our basket these days - rusty orange, golden yellow, crimson beet...

CSA: Week 20

Week 20! Can't believe it! It's been 20 freaking weeks since we started our CSA. Time flies when you're good eatin'.

We'll celebrate with some of those beautiful wax beans. The Eaton Farm's booth this past week looked like a bean and squash explosion, a very delicious explosion.

CSA: Week 19

Two weekends ago we received a buttercup squash in our share - a type of squash I've never cooked with before. Elizabeth Eaton described the taste as a little bit sweeter than a butternut. I plan on roasting it tonight with some Jamaican curry powder. We'll see how it pairs with a side of red quinoa, swiss chard, and Field Roast Italian sausage.

Imposter

Looks like the blackberry lily's seeds really DO resemble a blackberry...


I'm sure a hungry starling or two is going to get tricked into "sowing" these seeds...