The beautiful colors of Autumn are all around us now here in Upstate NY. That makes me start to think of comfort food! Thanks for braving the rain with me this afternoon!
Student share received salad mix, winter squash, corn, apples, radishes and cherry tomatoes today. 1/2 shares received purple kale, Swiss chard, winter squash, yellow or zucchini squash, tomato, apples, radishes, corn, garlic. Full shares received everything the 1/2 share and also received potatoes, green pepper, cucumber, cherry tomatoes, extra winter squash, extra apples and green onions
Here is a great recipe for a frittata that includes the last of the summer squash, thyme and eggs. https://fancyfoodfancy.wordpress.com/2012/07/31/summer-squash-frittata/amp/
While we are on the breakfast/brunch theme here is a recipe for cheesy kale egg cups. Perfect for reheating on busy mornings. https://dailyappetite.com/2017/01/24/baked-kale-and-cheddar-breakfast-cups/
Kale chips are a popular favorite. If you have never tried them you really should! https://thebusybaker.ca/sea-salt-and-garlic-kale-chips
I had lots of questions about winter squash today. The easiest way to prepare and cook them is to cut in half, remove seeds, drizzle with olive oil and roast in a 350 degree oven for 15-30 minutes depending on size. Scoop out flesh add butter and brown sugar or honey for a sweet side dish and butter and herbs for a savory one. This link includes pictures, names and cooking suggestions. https://groupthink.kinja.com/lets-squish-out-some-squash-recipes-1733437823 I am a huge fan of squash soups in the fall! This recipe sounds fabulous and has beautiful pictures! https://www.errenskitchen.com/winter-squash-soup/
Swiss Chard was a new item for some of you today. It is great sautéed with olive oil and garlic or onions, or steamed with vinegar. This link includes information about Swiss Chard and 7 recipes! 2 of which use Swiss Chard in place of kale.
From Our Table to Yours,
Catskill Cattle Company