Fall is my favorite time for the farm share. I’m loving the goodies in my share right now. Last week we got Swiss chard, carnival acorn squash, butternut squash, an enormous sweet potato and an heirloom white sweet potato that we’re to try and report back on, red radishes and a daikon radish, and apples. We’ve had some good dinners.
We hit the chard first, sauteeing it briefly to make peanut butter and panko coated tofu with udon and chard — the recipe is on FoodConnect. Even if you don’t think you’re a tofu fan, give this one a try. It’s good stuff.
I picked the carnival squash specifically to stuff — they were fun and made for a fabulous presentation. I also posted the recipe for our cinnamon scented quinoa stuffing on FoodConnect.
We mashed the sweet potatoes to serve with seared scallops. I didn’t want the sickeningly sweet potatoes so I just mashed them with butter, olive oil, cinnamon, ginger, cayenne pepper and salt. They were incredible. Creamy and sweet, entirely different experience than grocery store sweet potatoes. Along with the scallops and potatoes we had an Asian slaw with apples and the Daikon radish.
And my latest snack obsession after this week? Radishes with whipped butter and sea salt. The radishes this week were only a tiny bit spicy –the combination of the slightly sweet and a bit hot radish, creamy butter and crunchy sea salt is addictive.