I’ve been getting an organic farm share all summer from Terry’s Berries, actually only half a share because I’m just one person and I’d get overwhelmed! As it is, my refrigerator is full of green stuff! I can hardly keep up with it. I’ve learned how to make more weird vegetables than I ever knew existed and have lost a good 10 pounds. Today was the first day of our fall farm share (no half shares available). Wow – I can feed the whole neighborhood :) For this one week, we got:
apples, cabbage, onions, garlic, mustard greens, frilly red lettuce, green pepper, green tomatoes (lots), beets, butternut squash, potatoes, carrots – and peanuts! I didn’t even know those grew around here.
And for good measure, I also picked up some pluots and artisan olive bread. Now mustard greens I chose from a variety of greens because I haven’t tried those yet. I hear they’re pretty spicy :) I still have carrots from last week, so, I think it’s time to get out a good Thanksgiving recipe I made up one year and have used for many, many years (all of the ingredients are basically however much you want or have to use up):
Squash and Carrot Yum
Bake butternut or other winter squash in the oven until tender (steaming, boiling, or microwaving also works). Remove seeds and scoop out into a bowl. Steam carrots until very tender and drain well. Add those to the bowl. Toss in butter, cinnamon, nutmeg, and garlic salt to taste, and mash until thoroughly mixed and smooth. Place in a pyrex baking dish and top with grated cheese (whatever kind sounds good – I usually use jack). Bake in the oven at 350 until heated through and cheese is melted, about 30 minutes. If you like nuts, you can also top with cashews just under the cheese.