This week’s Harvest Notes talk about the winter squash we received. At pickup we talked about a simple way to integrate sage: Peel and cube the flesh of the squash, toss with a bit of oil, and spread in a baking pan with chopped or whole sage leaves, and roast for about 20 minutes at 400-450(F). If you like, roast the squash cubes for half the time, then add the sage for a fresher taste. You can also halve the squash, partially roast it cut-side down, then flip up and stuff with whatever you like and finish the roasting. This can be a way to “refresh” leftover starch and vegetables, with a mix of rice or quinoa or barley and whatever else. Try adding some of the sweet pepper or other veggies from the share, too.
Isn’t it great to be able to eat freshly harvested vegetables in our sukkot? This week the farmers think we will receive broccoli or romanesco (also known as “alien broccoli” or “fractal broccoli”), onions, peppers, potatoes, salad mix (remember it from the spring?), sage, and winter squash.