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Taste of the Season

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   The smell of burning wood in the air ignites the flavors of fall,here in the last few weeks before the frost blankets the ground. Squash, pumpkins and kale oh my... Let's get rolling here. Most people overlook these little beauties and go for the usual butternut or spaghetti varieties. I challenge you to seek out different rare varieties or better yet grow your own. These squash are not only eye catchers, but absolutely delectable.

    Just as fall signals a deep slumber, a resting or rebuilding period of the land, so does the ripening of these squash. Like an athlete after a full day's workout, the body, needs a resting period to build, prepare and grow. The earth is no different. So eat your hard earn vittles. The harvest from your backbreaking, brow wiping, cold foot bath labors. You earned this break so take it. Enjoy your bounty and give thanks. Invite a friend or neighbor and chow down on one of life greatest joys, breaking bread. Then amend your soil, buy some seeds, and a gift basket for your best of friends and get ready for another spring.



Blue Curled Kale Risotto with Caramelized Onions

Chili and Coffee Rubbed Queen Squash

Heirloom tomato roasted garlic & Kalamata Olive


1 Queen Squash

1 Yellow onion

4 cloves of garlic

1/4 C of olive oil

1 Cup of Scotch Kale

1 T of fresh oregano

1 T of fresh thyme

2 C of arborio rice

8 C of vegetable stock

1 T aged balsamic vinegar

1 T brown sugar

1 t of coffee grounds

1 t of ancho chili powder

1 C of soy milk

1 large ripe tomato

1/2 C of kalamata olives drained






Bring water to a boil. Add arborio rice and cook until aldente. Rinse with cold water to wash off extra starch. Reserve aside for reheat (you want this a fresh as possible). Drizzle a little olive oil in the pan and add your onions. Cook these until uniform color is achieved. Deglaze with water if starting to turn too dark. Set aside. Chop and finely mince your garlic, kale and oregano. Cut your squash in quarters and rub with the chili/coffee mix. Sprinkle with brown sugar and bake at 350 for 40 minutes. Chop tomatoes and drain. Add your garlic cloves to the olive oil and bake for 15-20 minutes on low heat until golden brown. Add your roasted garlic, tomatoes and oregano to the olives. Season with salt and pepper then drizzle with vinegar. Sweat your garlic add your onions stock rice and soy milk to small sauce pot. Then cook until nice and creamy. Fold in your kale and remaining herbs.





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