An autumnal radicchio and roasted delicata squash salad tossed in a lemon-maple dressing, and topped with salty pepitas, fried sage leaves, and Parmesan. [Read more…]
fall produce guide: what to eat right now (late september)
A weekly fall produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and ideas. This week’s mid-September inspiration: kuri squash, arugula, radishes, and late season cherry tomatoes.
Real deal fall has arrived. Crisp days haven’t quite descended, but mornings call for jackets. The cicadas have mostly quieted, their frenetic rattles replaced by the steady thrum of crickets. I like to watch the birds this time of year – it’s a good time to spot migrating species making their way through. The end of summer was dry, and I worried that fall color would be unimpressive, but a damp few weeks has given me hope that we might have a good show after all. [Read more…]
kabocha squash pie with black pepper and ginger
A creative twist on a classic pumpkin pie recipe, this kabocha squash pie is flecked with chipotle chili powder, black pepper, and fresh ginger. Jump to recipe. [Read more…]
roasted squash wedges with grapefruit and pomegranate
After an October spent traveling, November has been delightfully calm. Around here, in this bright little house we’ve lived in since April, things are good. Coat hooks have been hung. Books sorted. For the first time in a long, long time, I feel like things are on track and steadily improving. I know all too well how quickly the whole holiday thing takes hold, so in these last couple of weeks before the hysteria sets in, Brian and I have been doing what we can to get everything (finally) in order.
Finding time in the kitchen has still been a challenge, with my time spent working or taking care of the girls instead. [Read more…]
now in season: redbor kale + kale, butternut squash, and orange salad
Our last CSA share of the year featured a bunch of Redbor kale. I loved its deep purple and green hues and stashed it for a weekday salad–my favorite use for kale. A few days later, I roasted a butternut squash (one of seven to pass through my kitchen in the past month), and supremed an orange to go with it. [Read more…]