It’s October and we’re still hauling in plenty of produce each week at the farm. Believe it or not my freezer is pretty full so we’re just trying to eat everything we get at this point. Twice this week I made a favorite-butternut squash and red pepper casserole. Simply cut up butternut squash and red bell pepper and toss with a couple cloves of minced garlic, a couple tablespoons olive oil, chopped fresh rosemary, and put in a casserole dish. Sprinkle the top with a goodly amount of grated paremsan cheese. Bake at 400 degrees for an hour. The result is so delicious-a blend of sweet and savory. The butternut squash is naturally sweet, but the rosemary and parmesan are a perfect contrast to it. This week I added a potato to it, because I had it. The cheese and olive oil were the only things I used that didn’t come from the farm!
Similarly, last night I made curried noodles with tofu and the only things I used that didn’t come from the farm were the rice sticks, tofu, and the stuff like coconut milk and green curry paste. Chinese cabbage, garlic, red pepper, onion, cilantro, and scallions all came from the farm. I feel like the Chinese cabbage is a real treat from the farm because it can be pretty pricey at the grocery store.
Today’s lunch? BLT’s. On the menu the rest of the week? Roasted beet salad with goat cheese. Thank you farm!