October 7, 2024
Fall Veggie Mixes
by Linda Dansbury

Fall is definitely here and will really make its presence known this week with much cooler nights and days. I enjoy cooking all year round but there is something special about this time of year when I especially make soups and stews for the freezer. To me, one of the best things about receiving all of these veggies is pulling something delicious and nutritious out of the freezer in December through April that came from farm fresh produce. Here are a few things we enjoyed recently.

Eggplant, tomatoes, peppers, onions, garlic - I have made a few batches of caponata to enjoy as a side dish and more for the freezer over the past few weeks. In addition to a delicious side dish, it is also great as a bruschetta topping. I have also enjoyed it by cooking sausage and mixing it in and then topping with parm cheese and fresh herbs.

Winter squash, rosemary (or thyme) - made a roasted squash side dish - peeled and cubed the squash and placed in a bowl. Drizzled olive oil and maple syrup over the squash and tossed to coat. Added salt, pepper and a bit of cinnamon and mixed again. Placed in a single layer on oiled baking sheet and baked in 400 degree oven for about 30 min (until tender), stirring midway through cooking. Remove from oven, sprinkle with chopped fresh rosemary or thyme and enjoy.

Potatoes, peppers, onions, eggplant, watermelon radish - as I often do, I made a large batch of roasted veggies. They went over big with guests we had.