The leaves are noticeably turning yellow and the mornings are crisp and cool. While winter might be closer than we'd like, one thing we can be excited about is that fall time means it's pumpkin and winter squash season! These cucurbits are some of my favorite of the season, signaling and end to the summer madness and cozier, quieter fall days. And some amazing new flavors and textures for dinner....and dessert!
We will have a variety of pie pumpkins and winter squash over the next few weeks. Including acorn, spaghetti, kabocha, and maybe even a couple delicata and red kuri if we're lucky! We had a lot of farmers grow them this year which is awesome, because we know you guys love them!
I'm planning some warming soups and curry with some kabocha squash (did you know you can even eat the skin after they're cooked!) I like to roast the squash halves then cube and add to a Thai style curry with onions and chicken or beef. And I'll be roasting off a few pie pumpkins to make pie filling for the freezer so it'll be ready to go for the holidays. I will also be adding pumpkin and pumpkin spice to everything I can, including Sunday morning pancakes! (Using our AK Grown barley Pancake Mix of course ;) )
We hope you are all embracing fall as much as we are!
