Ian Pike 9:20 a.m., May 21
Suzie's Farms made their last produce drop on Wednesday, and I picked mine up in Normal Heights. The bundle of rosemary and oregano is highly fragrant, and I placed it in the turkey earlier today with the stuffing to enhance the meal.
The other items included in the box: kale, cabbage, lettuces, dried beans, sprouts, beets, fennel, celery, and acorn squash.
Last night was the first time I'd ever (knowingly) eaten acorn squash and prepared it. I quartered the squash, drizzled it with olive oil and salt, and baked it. Acorn squash is creamy, dense, and sweet. I prefer it to kuri squash, an item I received in the last box. (Recipe at bottom.)
Above, you can see the differences in fall squashes: butternut on the left, then kuri, and acorn on the right. Once the Thanksgiving leftovers are eaten, I'll try the Farm's fennel recipe.
Sweet Roasted Acorn Squash via Suzie's Farm
Ingredients: 2 acorn squash, sliced in 1/2, seeds removed; 4 tablespoons butter; 4 tablespoons dark brown sugar; 1 teaspoon ground nutmeg; salt; 2 tablespoons raw cane sugar
Directions: 1) Preheat oven to 450 degrees F. 2) Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. 3) Add 1/4 teaspoon of nutmeg in each and season with salt. 4) Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times. 5) Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.