August 26, 2024
More Transitioning
by Linda Dansbury

The weather might be leaning back to summer this week, but the fall crops keep marching along and into our shares!

Autumn Frost winter squash - this is such a great variety. As with all winter squashes, it is very nutritious and stores well (try to find a cool, dark environment, which might change as the weather gets cooler), is great for roasting and eating, or making into pies, soups, and breads. A fun way to enjoy this right now is the Southwestern Stuffed Acorn Squash recipe on this site. Keep in mind that for the most part, most winter squashes are interchangeable in recipes.

Leeks - are an Allium and are related to garlic, chives and onions. They impart a mild onion flavor and are great in soups, stews and risotto. Store in plastic bags for up to 2 weeks. To prep them, remove the roots and the tough, green tops - save the tops with other veggie scraps to make veggie stock. If dirty, place in colander and rinse well. Blot dry prior to cooking. They are delicious grilled - for this prep just cut them in half lengthwise and grill. If sauteing, slice into rings or in half lengthwise if larger and then into half moons, add glug of olive oil or tab of butter to pan and cook slowly, adding salt and pepper. Eat as is, or continue with a recipe. For roasting, cut into 1" chunks, toss with a bit of olive oil, salt and pepper and roast at about 400 degrees until lightly browned and tender - roast alone, or in combination with other veggies such as potatoes, peppers, eggplants, etc. A couple recipes on this site to try are Leek-Tomato Quinoa and/or Bacon, Leek, Tomato and Potato Soup.