Late last month, my husband remarked that it feels more like fall than summer where we live (SD). I like the weeks in August (and in other months) that is sort-of in-between seasons. But I do have to say that fall is my favorite season. Since getting married in the fall almost two years ago, I like it even better. Now that I think about it, it’s interesting how the seasons and the weather plays such important parts in our lives. In the food world, it is definitely a tremendous influence.
But I’m still enjoying summer and still enjoying the summer bounty of vegetables and other seasonal fare. Many home gardeners like my dad are having to find ways to use up certain fruits or vegetables that grow like weeds. Zucchinis are notorious for that. I think my mom makes 20-30 loaves of zucchini bread every summer. I visit my parents often and was thinking of ways to use up them up and one way is to make… Continue reading →
Acorn squash is stocked in markets this time of year and it is one of my favorite types of squash. I think most squash are my favorite though. Dark green skin and orange flesh, it is a beautiful-looking squash. I grew up eating squash often as my Dad grew them and still does. Summer squash, winter squash, all different types of squash. I get some nice free squash and pumpkins sometimes 🙂
Roasted acorn squash with wild rice stuffing is a vegetarian dish that I used to eat on Thanksgiving when I did not eat meat and wanted to have something besides tofurkey. I first cooked this dish about 4 years ago after I heard an interview on NPR about a vegetarian Thanksgiving and some veggie-friendly recipes. Continue reading →