Last week was butternut squash week. I was making the J&G soup from Metrocurean like it was my job. It was so delicious, I even brought a lunch starter portion for EM. Sweet potato found its way into an Indian simmer sauce TJ dinner, and everything else was eaten raw. I did use some apples for my two batches of Smitten Kitchen's apple cheddar scones, which were well-received each time, to say the least. I did find that putting the butter in the freezer for a little bit to really chill it helped keep the dough from getting a little melty/soft in shaping the scones. Also, trying to cut 8 instead of 6 was an error in round 1--making them thicker and only making 6 made round 2 way better.
Also above with last week's haul was pear cider. J has been drinking the cider in the morning. We used to always have Light Chocolate Silk (soymilk), and it was a go to just-before-leaving-the-house thing for both of us when you just need a litttttle something to hold you over til breakfast (we both eat at our desks). You need a taste in your mouth, not minty toothpaste. We've been Silkless for a while now, for no particular reason, so J is digging the fall cider. He reports that this one totally tastes like pear. (What else would it taste like?)
This week the market was DARK. Of course, out of a 4-7pm or so pickup I'm there at 6:40 (thanks traffic!), so that's what I get. I crouched and squinted to catch the names of the apples. I got a few apples, a pepper, two tomatoes, a couple small zucchini, green beans, a small eggplant, a medium butternut squash, a medium spaghetti squash (can't wait, our first of the season!) and cheddar cauliflower. Simply roasted of put into a casserole type situation with actual cheddar, that baby should be yummy. I'm thinking of spaghetti squashing (roasted) with some freshly grated parm and halved grape tomatoes, simple but effective.
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We're still doing a great job finishing everything up before it goes bad, and I definitely see a difference in our visits to the supermarket. We're working around what we've got and being creative. We aren't aimlessly picking things out that we forget to use. When you have a true limit (what fits in a tiny basket), you really have to be thoughtful in your choices! I am so so so thankful that at Norman's I actually get to choose what I'm getting. I don't need a lot of onions and potatoes, and sometimes I want to make butternut squash soup, but other times I want all acorn squash for a particular recipe. And sometimes I don't want any apples, I want all pears! I'm not sure I could go for a CSA where someone else chooses for me. I want it my way, darn it.
i had saved both the butternut squash soup recipe and the apple chedar scones recipe. sounds like i need to give both of those a whirl! first up though is metrocurean's pumpkin bread recipe.
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