Despite the continuing days of heat, I have noticed a change in the weather. I can feel it at night and in my bones and I know summer is beginning it’s decline. The gardens are showing it too, as the fall squash, potatoes, onions and Brussels sprouts begin to ripen. Corn is coming too, but I’m not making any promises about when. We’ll surprise you! Enjoy the beginnings of fall bounty.
IN YOUR SHARE THIS WEEK:
Delicata winter squash
Onions, red and yellow
Head lettuce, red or green
Sage and Rosemary
Fresh cut zinnias and sunflowers
Roasted Delicata Squash with Onions–from Eating Well
- 2 pounds delicata squash (about 2 large)
- 1 medium red onion, sliced
- 2 tablespoons extra-virgin olive oil, divided
- 1/4 teaspoon salt
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- Preheat oven to 425°F.
- Cut squash in half lengthwise, then crosswise; scoop out the seeds. Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.
- Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.
- Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.
Roast New Potatoes with Rosemary–Mark Bittman
- 2 lbs new potatoes, fingerlings or small, washed and dried (no need to peel–fingerlings can be cut in half)
- 2 Tbs olive oil
- 1 scant Tbs fresh rosemary leaves (or 1 tsp dried)
- 8 garlic cloves (optional)
- salt and fresh pepper
Preheat oven to 425F. Put the potatoes in an ovenproof casserole or saucepan and toss with all the remaining ingredients. Cover and roast, shaking the pan occasionally, until the potatoes are tender, 30-45 minutes. Uncover, stir once or twice, and serve.