This Week’s Harvest, 11/3
Here is what I love about getting a CSA: today, I got a winter squash I’ve never had before. It’s called “sucrine du Berry,” and the accompanying literature says that it has tender, highly perfumed flesh. It sounds delicious, and I have yet to meet a winter squash I don’t like, so I’m excited because I never would have known about this one otherwise. (My internet research for an English name has so far proved inconclusive, though it may be a small calabaza.) The people behind the CSA usually give us a hint as to what to expect in the next week’s bag, but this week they were off – they had predicted butternut squash. I’m hoping this one will substitute in the Japanese fusion risotto I have planned. See, I’m going to make some dashi and use that as the broth for the risotto, sub sake for the wine, and top it with miso-roasted squash. (I’d use some maple syrup on the squash if I weren’t running dangerously low.) (Thanks for the idea, Hannah!)
That celeriac is small, but highly perfumed itself. I think it may finally be time to try my hand at the classic celeri rémoulade.
I’ve been stockpiling carrot cake recipes lately – notably from Barbra Austin and Joe Pastry – so maybe the football crowd will be getting carrot cupcakes this Sunday.
Onions go in everything. True story. And lettuce goes next to everything.
I kind of just want to eat these pears with some strong blue cheese. Although now that I think about it, I could do one of those hearty fruit-and-cheese-and-nut-and-poached-egg salads that I love so dearly.
Originally published on Seasonal Market Menus.
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I can whole-heartedly admit that your risotto sounds far, far better than my miso millet… but I’m glad my humble dish provided the inspiration! Do tell how it turned out 🙂
Hannah – It was delicious! That squash is like Super Squash – it’s tender enough that it cuts like a dream, even when it’s raw, but it doesn’t fall apart even after 20 minutes of being stirred in risotto (after it’s been roasted)! And it tastes great, too. The smell is intensely pumpkin-y, and the flavor matches, with light sweetness and melt-in-your-mouth texture.
As for the risotto, I did it just like I said, except that instead of putting the miso on the squash, I stirred a few spoonfuls into the risotto with the broth. And there were ginger and onions in the sofritto. (Check out my risotto tutorial if you want to try it yourself.)
Mmm yeah, D. is making pear-roquefort tart tonight. I’m a lucky lady!
It definitely speaks of winter. Love that celeriac and hope we’ll see your remoulade.
Hopie – Yes you are! Any chance D. would share the recipe?
Tammy – Just goes to show that winter isn’t all bad! 🙂
Even the shape of the squash is appealing! I’ve been dreaming of making Dorie Greenspan’s stuffed pumpkin with bread & cheese and other delicious things. I wonder how it would be with a squash as the vessel?
Ann – I know! I dream of that recipe, too. I bet it would be wonderful with this squash. Now if only I could figure out its English name!