And now it's winter squash. Blue hubbards, pumpkins, butternuts, acorns, long island cheese, jarrahdale and more. They're 'slow' food of the ultimate kind to me - soups, pies, and the like - oozing of fall and the holidays and slowing down of the harvest season. No need to rush about trying to put them by in a hurry - they'll keep. These photos are from our CSA, where we soon celebrate, bittersweetly, our last week of the harvest season. But long after our pickups stop, we'll still be enjoying these treats of this harvest season.
Some of the favorite ways all this squash has worked it's way into our bodies this week:
Simply - slice thin. scoop out seeds and veins. sprinkle with olive oil, cinnamon, nutmeg, salt, and cumin (sometimes some cayenne!). Bake until soft.
and of course, a little pie.
And while we're talking food, I found the piece by Michael Pollan in last weekend's New York Times Magazine so interesting and important. You might too, when you have a few minutes and the energy to read it:
Farmer in Chief