A winter farmers market initially looks deserted, but it has plenty of unusual root vegetables and varieties of dark leafy greens. The apples and pears overflow their crates. Some markets, such as New York City, also serve goat cheese, yogurt, cured and cuts of meats, milk, honey, bread, eggs, grains, and dried beans. Heirloom carrots in purple and varieties of potatoes are visual reminders of whole food’s diversity.
Fall’s squashes are oddly shaped vegetables with knobby textures and contrasting patterns. They’re placed on brownstone stoops, in front yard Halloween displays, or on kitchen tables as decorating pieces. The thought of preparing some varieties of squash is an idea that few people have attempted. After all, who wants to eat the centerpiece on the table? Sure, we’ve all carved faces out of pumpkins, in which the flesh is removed for the making of a pie, and the pumpkin seeds are roasted in a few spices. Besides pumpkin, there are additional varieties of squash, such as delicata, spaghetti, turks turban and acorn that few people try. Perhaps, they’re too beautiful to dissect? Did we forget it’s the inside that also counts? Read more →
The sweet boyfriend brought dinner home on the night I was supposed to make this recipe. “No problem,” I thought. The soup still was made the same night, although we didn’t eat it. I placed two containers of the soup in the freezer, and I packed another one for lunch the next day. One container has already been defrosted for a Friday dinner. The other one remains in the freezer for a lazy day in the near future.