Hi again folks! We hope you're embracing what seems to be earnestly cold weather. A far cry from the dog days of summer, I am personally thrilled to fire up my oven again. We officially mowed the flower patch, mourned the passing of peppers, and now we're roasting everything--beets, squash, spuds, beets... you name it. Next week we hope to plant garlic, so we're bringing in our corn (for milling--I'm intrigued and intend to experiment with fresh polenta and cornbread!) and getting garlic seed ready to go in the ground.
If you have an extra few minutes in your day to get technical and food-nerdy with me, check out this investigation into how to roast potatoes to maximize crispiness: https://www.seriouseats.com/2016/12/the-food-lab-the-best-roast-potatoes-ever.html Kenji Lopez-Alt's approach has revolutionized my potato game and arguably helped me land my sweetheart who, it turns out, loves potatoes of all persuasions.
Our featured squash this week is Honeynut, a smaller version of the classic butternut. So long as their skin isn't punctured these babies should hold well into January, and truthfully they may taste better if you let them sit on your counter for a couple weeks. When you do get around to eating them, treat them as you would any butternut. My go-to is to halve, remove seeds and skin, cube, roast with oil, butter, salt, garlic and rosemary, and then to mash and spread on toasty garlic bread. It's easy to adjust the flavor if it needs a tough of honey or salt and pepper.
With warmth, Lizard and the Whole Farm Crew
