Our return from Australia finds us pulling into the final, fall stretch of CSA goodness. That means, among other things, dealing with something I've never ventured to cook with before - hard squash! What exactly, I wondered, does one DO with such firm and intimidating plant material? Beyond carve it into spooky facies, or stare at it and feel vaguely rustic, I mean.
In short, I've found answers, and they are tasty... damn tasty. I will share those with you in the coming days, but for now, the raw materials from the last few weeks:
The September 23rd roll call: apple cider, ambercup squash, spinach, lettuce, cucumbers, tomatoes, bread, mushrooms, radishes, peaches, Asian pears, and red apples.
The September 30th roll call: spinach, bread, eggs, green beans, lettuce, acorn squash, pepperjack cheese, Asian pears, apples, and sweet potatoes.
The October 7th roll call: lettuce, eggs, mushrooms, pumpkin, bread, cucumbers, red potatoes, apples, Asian pears, and green beans.
Oh yes, pumpkin... I have plans for you... MWA HA HA HA
2 comments:
I too had an over abundance of squash this year (delicata to be exact). I found that this recipe is an excellent method which to consume such puzzling vegetables. Heavenly.
@Natalie - oh. Oh my, yes! See the next post. ;)
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