What a wonderful way to ring in December! The Thanksgiving bounty continues to feed our families well. We wanted to share a few “honorable mentions” from this past week’s pickup. Let’s start in Jess’ Kitchen:
Before we take off into my kitchen, Farmer Elizabeth of Fat Moon Farm and Fresh Start Food Gardens fame brought this to my attention – I wanted to give a plug for the Fungi Ally guys out in western, Mass. They are kicking butt on their Kickstarter to build a new mushroom lab and get fresh edible mushrooms into households across the land. I encourage you to consider making a donation, and through that, perhaps join me in a home mushroom growing experience this coming season. Thanks!
Here are all the squashes that went into our Saturday “Fakesgiving” dinner this week. They seem like a lot, but when you start cooking them up, they go fast! Not pictured is the sugar pumpkin that went into 2 pies. The neck squash and white mystery squash weren’t from the CSA, but from the farmstand.
I cut the tops off of the camo pumpkin and this mystery one. After a quick scooping of the seeds and pulp with a grapefruit spoon, these went into the oven at 350 until the flesh was tender, about an hour or two, I wasn’t watching the time closely… I flipped them along the way so that they’d cook evenly. I wanted them tender, but not too tender, as you’ll see.
Here is the mystery squash filled with potato leek soup. It’s great because as you scoop it from the bowl, little chunks of the squash go into the soup and add to the autumn flavors. Beautiful and delicious!
The camo pumpkin was filled with a squash soup. So yummy, especially with the bonus chunks of pumpkin that sneak into the soup as you serve!
Parsnips, watermelon radishes, carrots, and sweet potatoes roasted with maple syrup and butter. Simple and delicious!
Along with some creamy garlic mashed potatoes and cranberry dijon sauce, this table was set!
The cranberries that weren’t used in sauce and dijon dip found their way to my friend Farmer Elizabeth’s dehydrator, which I borrowed for the week. This was MUCH easier than the low and slow oven method.
I tried an acorn squash bread with the dried cranberries and some chocolate chips. It was good but I’m still working on some tweaks to moisten it a little more. I hope to post an official recipe soon!
Thanks for reading, now let’s check in with Sarah!
While Jess was cooking away in the kitchen for the Thanksgiving holiday, my family was eating the goods that others prepared, hence I have a much smaller honorable mention list….and many more squash to cook! But, let’s take a quick look and see how some of my goodies were eaten.
My broccoli was cooked up with leeks and chopped almonds in a brown butter sauce. Yum.
One of my favorite preparations for carrots and parsnips. Easy with a peeler and some butter, just like my mom used to do.
Not yr ordinary taco here, a leftover turkey taco. Turkey and gravy heated up on the bottom followed by purple cabbage and bacon and topped with shredded cheese.
That’s it for tonight friends. See you all tomorrow for the “tell” post!