Our last CSA share of the year featured a bunch of Redbor kale. I loved its deep purple and green hues and stashed it for a weekday salad–my favorite use for kale. A few days later, I roasted a butternut squash (one of seven to pass through my kitchen in the past month), and supremed an orange to go with it. [Read more…]
now in season: radicchio
You guys, that time of year has arrived. Almost all the apples are off the trees. Pears too. We’re swimming in tender kale, fresh broccoli, and just-picked squash. Like the sudden shift in weather, all the fall vegetables feel novel and fun. But beneath the thrill of cozy dinners of stuffed squash or braised greens is a touch of sadness–the knowledge that these are all the ingredients we’ll be working with until April. I’m not planning to despair just yet, so for now I’ll be enjoying all the beauty, color, and food of my very favorite season. [Read more…]