Fall Harvest

I know it's fall when mom 
delivers butternut squash.
With soil still clinging to it's skin, it's as fresh as fresh can be.

Fall means winter squashes ~ delicata, acorn and hubbard will take the place of summer squashes ~ zucchini, yellow crookneck and patty pan. Colors at the farm stand will change from cornflower yellow to pumpkin orange. 

Martha Stewart's photo of fall squashes

Food and Pottery Connection:

Food:  Curried Apple Butternut Soup
Mystic Seaport Cookbook
serves 8-10 

1 peeled butternut squash
1 tsp butter
2 onions
1 cup apple cider
1 cup applesauce
3 cups chicken broth
1/4 tsp ginger
2 tsp curry powder

Cut squash and steam til soft. Saute onions in butter til soft. combine all ingredients in a blender and puree. Season with salt and pepper.

Pottery: Spoon rests take care of the messy spoons and keep your counter clean.

fall colors to choose from

 

Asian Flair

An excellent sushi restaurant opened near us; last week we gave it a try. It was delicious. I had forgotten how good sushi can be! Ever since, I've been making jasmine rice and vegetable stir fries and pausing whenever I see an Asian recipe. Here is one that is easy and delicious with fresh salmon.

Salmon Steaks with Hoisin Glaze - serves 4
Great Food Fast by Martha Stewart

1 T fresh orange juice
2 T hoisin sauce
2 tsp honey (local)
4 salmon steaks (about 1 1/2 lbs)
Salt and pepper

1. Heat the broiler.
2. Combine orange juice, hoisin sauce and honey.
3. Wash fish and pat dry. Season with salt and pepper.
4. Place fish in an oil coated dish and paint on glaze, using all.
5. Broil fish 4 inches from heat for 10-13 minutes, basting once.

Beautiful bowl with rich golden mahogany glaze for serving stir fry to accompany fish....

Ah...Tomatoes!

Not only was today distribution day at the farm, but I also received the latest issue of Everyday Food Magazine. Today is all about tomatoes...5 lbs of fabulous summer fruit from the farm and fresh tomato recipies to try!

Italian Panzanella - serves 4
Everyday Food Magazine

1/4 c red wine vinegar
1/4 c olive oil
coarse salt and pepper
2 cans (15.5 oz each) cannellini beans,
drained and rinsed
3 cups large cubes country bread (5-6 oz)
1 pound plum tomatoes, cut into small pieces
1 cucumber, thinly sliced crosswise
1/4 medium red onion, thinly sliced
4 oz provolone cheese, diced
1/4 c fresh basil leaves, torn

1. In a large (handthrown!) bowl, whisk together vinegar, oil, salt and pepper.
2. Add beans, bread, tomatoes, cucumber, onion and cheese. Toss to combine. Cover and refridgerate at 2-8 hours. Just before serving, stir in basil.

Big Blue Bowl for Salad...