It has been awhile since my last post, and may be a little time before the next. My summer share from Two Field Farm ended in October and my winter share won’t start until January. In the between time I hope to post about some holiday food that I’m making, then get back into the swing of things in January. Which brings me to this recipe. I had a single butternut squash and a couple onions left from my summer share, so this truly represents the last of summer/fall for me. I roasted the squash with some spices and tossed with caramelized onions and kale that I purchased at Wilson Farm in Lexington, then topped everything with blue cheese and crisped it under the broiler. The spice in the squash hangs out subtly in the background and the cheese brings it together in a delicious, funky way. I served this when some friends came over for dinner last week and the next day was asked for the recipe, so I am not the only one who thinks it is really good! This very pretty looking side dish can be made ahead of time then popped in the oven shortly before service to reheat, and melt/brown the cheese. This is a very easy and tasty Thanksgiving side to prepare for your own guests, or bring to the home of friends or family as a local offering. I am heading back to California tomorrow to spend the holiday with my family – assuming what I make isn’t a disaster I’ll post some pictures and recipes from that meal when I get back. Have a very happy and safe Thanksgiving!
There are few meal experiences I enjoy more than a steamy cup of comforting soup while I can hear the wind howling outside my window. This week’s share offered a wonderful fall change up with a lot of new items. I roasted some celeriac and parsnips along with a beautiful head of cauliflower, puréed then mixed with a quick vegetable stock made from some of the carrots, celeriac stalks, and onions in this weeks share. All of this comes together to create a slightly sweet and earthy soup. Topped with a little arugula and served with some lovely crusty bread makes the perfect cold weather lunch.
I have been in California for nearly two weeks and am just getting my head back in the game. When I left for the West Coast it was still warm and a little muggy here, with the first hints of fall, but when I returned it was full on sweater weather. Even some of the leaves around my house are starting to turn orange and red. Surprisingly I still had a few tomatoes in my share – I used them to make this cozy, silky, and deceptively simple soup. I say deceptive because the depth of flavor is so rich and layered, giving a nod to summer produce but looking ahead to fall. Hopefully this soup recipe comes at the right time to take advantage of the last of your tomatoes, while staying warm at the start of what is arguably the best time of year here in New England.
This tart is delicious, almost shockingly good. I made one large tart, and then we ate it for four days, and I could make another one right now and be very happy to eat it again. The star of the dish is really the Mountain Magic tomatoes – they are beautiful, plump, juicy, and flavor packed. About the size of a large cherry tomato they are perfect for roasting, they keep their moisture and gain a lovely rich and sweet flavor after about an hour in the oven. These tomatoes when combined with roasted zucchini, zeypher squash, eggplant, a flakey sour cream pie dough, and held together with melty gruyere cheese make a total knock out of a dish. This is something that, like us, you could eat as a side for a few days or serve it with a green salad for a lunch entree. If you aren’t as selfish, share the love and give this tart as a gift or bring it as offering to the next party you attend – it will not disappoint.