This Week’s Harvest, 11/9: Hello, Staples
The first thing I said upon receiving my panier this week was something along the lines of, “Onions! Hooray, now I don’t have to go buy them!” I’ve also been flying through the carrots lately, testing coleslaw recipes, so those were a welcome sight, as well.
I am always excited about winter squashes, which is why, even though I know that this butternut squash will keep longer than, say, the mâche, I’ve already cooked and eaten it. For lunch today, I diced it up and roasted it, adding some chopped leek after about 20 minutes. Meanwhile, I was making a creamy, bechamel-based piquillo pepper sauce and boiling whole wheat pasta. When everything was ready I mixed it all together and served it in deep bowls with a sprinkling of pine nuts. Really, really good eating.
These kiwis are perfectly sized for snacking. I have a short train trip coming up, and I think I’ll bring along a knife and a plastic coffee spoon and scoop the sweet green flesh from their fuzzy skins as I watch the countryside whiz by.
Because the new kitchen for work is still under construction, for a short time I get to have a Kitchen Aid at home, so whatever happens to those eggs is going to involve whipping.
Seasonal opposite: May 11, 2011
Originally published on Seasonal Market Menus.