This Week’s Harvest, 11/23: Happy Belated Thanksgiving!
It’s decorative gourd season…well, you probably know the rest. (Don’t click that link if you’re sensitive about off-color language.)
Seriously, though, those little mini-pumpkins are called Jack Be Little or pomarine squash, and apparently they’re edible. I might try stuffing them, but if anyone has eaten these before or has any advice, I’d love to hear it.
The leeks are already gone, some in turkey stock along with several carrots, some in the wild mushroom bread pudding I now make for every Thanksgiving. Which also used up some shallot and more than a few eggs.
Happily, I got Granny Smith apples this week, which is exactly what this recipe called for. Of course, I would have made the apple-bourbon bundt cake anyway, but it’s nice to know I had the right kind of apples. The cake, which we ate alongside Hopie’s famous pecan pie, also makes and excellent breakfast. (You should know by now how I feel about cake for breakfast.)
I think the bag of mixed greens – purportedly mâche and purslane – is just what we need for lighter post-Thanksgiving meals. And it will be good alongside leftover turkey and stuffing, too.
Seasonal opposite: May 26, 2010
Originally published on Seasonal Market Menus.