Farmers' market

[oyceter]

Yay! It's back! After a two-week hiatus! I haven't actually finished all the satsumas and Fuji apples that I got two weeks ago, but that is probably because I went a little overboard and got six pounds of satsumas and then ate out with my parents a lot. But I only had about two or three left, so it was time to restock anyway.

I got leeks (so cute!), garnet yams because they sounded pretty and I like the orange color, lemons, and more satsumas. Amazingly, that was it! I still have so much food in the fridge that I'm not really supposed to cook much more this week. Oh dear. But... I am making a Whole Foods run later for canned chickpeas for chickpea pancakes and potato-chickpea stew. Yay chickpeas! Well, except I'm going to use the yams instead of potatos because I adore yams. Hopefully it won't taste too weird.

Also, I now need more squash recipes because my butternut squash and leek Thai curry is really really tasty and I want more squash. Mmmm, squash.

It's odd, because I always thought I wouldn't like squash. But no, it is indeed tasty!

And I'm not quite sure what to do with the leeks, but they were pretty. I blame the curry as well. Perhaps I will just sautee them with my leftover celery and toss it together with some random stuff. I also saw fennel and wanted to get some but had to curtail myself. Still have lots of food in fridge! Must stop!

Hrm, must start foisting food onto other people....

Comments

[rushthatspeaks.livejournal.com]

Leeks are also good in cream sauces and soups.

The best thing I've ever found to do to butternut squash is to hack it in half, take a butter knife and make a lot of scores all over both open faces, fairly deeply and cross-hatching so you get a lot of not-quite-detached surface bits as if you were going to start scooping it out. Spread with butter as if buttering bread. Sprinkle with cinnamon, nutmeg and brown sugar. Bake on a cookie sheet until cooked through (you can test this by poking it with a fork, and if you can hit the peel without getting stopped by a layer of harder squash, it's done). Eat it hot. With a spoon. And the sugar on the side. Disturbingly enough, I got this from my college cafeteria, where it was one of the most popular things they ever did.

[oyceter]

*drools*

Ok, need to do that. OMG that sounds so incredibly good!

[rushthatspeaks.livejournal.com]

A couple of small things I forgot to mention: cut the squash lengthwise, it'll cook faster; if you're checking for doneness and notice that the top has dried out and is starting to shrivel but the bottom layers aren't cooked through, spread some more butter on it right there in the oven and let it keep cooking.

[oyceter]

Ooo, thanks again!

Mmmm more butter.