Thanks to The Loft business partner, Sharon, we went in on a CSA farm share for the growing season. It is exciting to get your first tomatoes of the season, and real cucumbers still warm from the sun are truly underrated!
We have had spectacular greens throughout the spring, summer and fall. Salads have been eye popping in our house! We’ve had tomatoes and their heirlooms, peppers of all flavors, sizes and colors, and new potatoes both red and purple. We have had the best veggie selection on our table in years.
As the growing season winds down, the earthy vegetables appear in our shares, preparing us for shorter days, warming us on cooler nights. You feel more part of the rhythm of the Earth when you have a farm share. You eat what is in season, and enjoy its un-genetically modified wholeness. You have to wash dirt off your produce, reminding you of each tasty morsel’s provenance.
But what do you do when this appears in your bag?
One butternut squash will make an amazing soup! Two? Take some soup to work – meetings are always smoother if you feed the people around the table.
But eight?
Imagination and creativity wane after the 3rd such animal is prepared. I have an enormous tupperware container full of roasted butternut squash, just waiting for where I can sneak it use it.
And don’t think the family is not catching on. If they see a hint of orange at this point, they turn their noses and respectfully request something more along the lines of shrimp, or clams, or even the dollar menu at McDonalds!
I managed to get rid of a few cups of roasted butternut squash last night, and it was a smashing hit! The recipe was Autumn Apple, Quinoa and Butternut Squash Salad. (Click here for the recipe.) It didn’t look the greatest, especially if you use black quinoa, but the flavors were fantastic!
Next up: butternut squash with sausage and kale.
Did I mention that there were also four acorn squashes in my farm share?
Tipping point. Yep.
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