For all those hankering for comfort-type foods, we’re moving fast into fall crops. Hopefully not too fast. We’re a bit nervous about tonight’s frost warning. We’re covering up delicate crops, like greens, today to keep them protected. And then, well, we pray.
Some cooking notes from Maryellen:
winter squash- slice this in half down its length and scrape out seeds (to make a boat shape); brush cut side with oil and gently roast on a heavy baking sheet or baking pan (350° to 425° F is a safe range) ; if you place cut side down on the pan, you’ll get more caramelized flesh, which will taste toasty and sweet; I usually then just serve with butter and a sprinkling of brown sugar or maple sugar
Peppers: taste the Italian sweets—the long tapered variety—fresh; we’ve never tasted a pepper so sweet and crisp
Sweet corn: probably the last you’ll see this season; if you’ve had enough, blanch and freeze it for when you’re hankering for some this winter; or make chowder!
In this week’s share:
2 delicata squash
1 pound green beans
1 bunch parsley
2 ½ lbs. white potatoes
½ lb. salad mix
½ lb. spinach
1 bunch purple carrots
bag of red peppers
half dozen or so ears of sweet corn