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In the winter, I usually crave hot breakfasts. Oatmeal with applesauce and peanut butter, eggs of all sorts, or pancakes. Recently, I haven’t been eating particularly well, so I’ve been trying to get a little “insurance” at breakfast to make up for the Pad Thai at lunch and burger, fries, and a shake at dinner. Yep. That was yesterday. Smoothies are an easy way to cram more veggies into your day. A little fruit covers . . . → Read More: How to Make a Winter Smoothie with Local Ingredients This is part of the continuing series in which I alone have to deal with our CSA for a week, including planning, cooking, and eating. This is a recipe that I found to deal with the two acorn squash that I had been dealt by Red Fire Farm. We often stuff them, but I just didn’t feel like doing so. This recipe turned out to be a preferable alternative for me. It’s so tasty! . . . → Read More: How to Make Acorn Squash with an Herbed Cider Glaze This is going to be the first post in a series called “Husband Alone with the CSA.” Lindsay has been away for work for two weeks. I’ve been travelling 3 days a week as well. Although I’ve been trying to share our bounty with friends and neighbors, I still have had to cook my way out from under a big pile of produce each week. The biggest challenge has been the menu planning. I’m . . . → Read More: How to Make Roasted Squash with Chile Vinaigrette For another one of our quick meals this past week we were fortunate to a have an unintended convergence of three ingredients: At the prior week’s market, we had purchased some (actually too much) lovely Hubbard squash from Northshire Farm, and we needed to use it or lose it. At this week’s greenmarket, we were fortunate to find leafy greens, including spinach, being sold by Norwich Meadows. That’s completely out of season, but when . . . → Read More: Roasted Squash and Black Bean Salad Squash Stuffed with Mushrooms and Wild Rice, with Mushroom Gravy Introduction / Methodology: This recipe has five parts to it, plus an additional step to combine the parts. It would be easiest to explain by going through each part individually, but if you cooked it that way, it would take too long. So, I’ve rewritten the recipe to reflect the actual way that we cook it. This version jumps back and forth to achieve . . . → Read More: How to Make Stuffed Squash – Mushroom and Wild Rice Stuffing |
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