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Archive for the ‘From the Kitchen’ Category

Squash Season

Is a pumpkin just not enough anymore? Try adding a blue hubbard squash to your doorstep this year.

Blue hubbard squash can be used in place of sweet potatoes in any recipe, and also make a great soup once Halloween has passed. 

They have skins harder and thicker than a rhinoceros.  Whether your recipe came from Fine Dining or a Hee Haw rerun,  it may involve some undelicate preparatory steps – namely, sectioning the squash to fit in your oven.  You can break one open by placing it a large plastic bag and throwing it on the ground.

Go at it – and Happy Halloween!

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Looking for something different to try this weekend? Try slow roasting some our cherry tomatoes.

Cut the tomatoes in half, lay out on a cookie sheet, drizzle with olive oil, salt and some pepper, and roast in the oven at 225 degrees for about three hours.

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