The Accidental Locavore is probably one of few people who would rather get a primeval stalk of Brussels sprouts than a handful of butternut squash, but to quote an over-use cliche, there you go. However, it’s great to still be getting wonderful tomatoes, and I savor each bite, knowing it could be a long, long time before tomatoes are back in season. The herb garden is looking a little worse for wear, basil and mint gone, but sage still going strong, and there are still cherry tomatoes on the vine. I’m planning to make some of my favorite meatballs, with the sage and cherry tomatoes, some ground veal from up the road, and some baby artichokes (certainly not local). I’ll post the recipe Friday.
What else was in this week’s basket? Green peppers, which quickly made their way into the chicken my husband made Saturday, the aforementioned butternut squash, tomatoes, broccoli, cauliflower, salad greens, and russet potatoes. Now, if I could only remember what I wanted the russets for…
There were also some lovely, slim, green beans which I cooked very simply for dinner with Frank’s chicken.
- Stem the beans, and steam in the microwave for 5 minutes.
- Toast a handful of pine nuts (you could use any other nuts you like)
- In a saute pan, melt about a tablespoon of butter and some olive oil
- Add the beans, pine nuts, some salt and pepper, and about a teaspoon ofherbs de provence, crushed
- Saute about 5 minutes, tossing them to coat, and serve.
And while we ended up doing something else for dinner that night, we were going to roast the acorn squash.
- Preheat the oven to 350 degrees
- Halve the squash, and remove the seeds
- Put the cleaned squash on a baking sheet, and dot the cavities with butter.
- Add your choice of maple syrup, or brown sugar (or both)
- Bake until tender about 45 minutes
- I top with my cousin’s amazing rhubarb chutney, but you can enjoy as is, or add your favorite condiment.
Maybe if we ask nicely, Ellen will share the chutney recipe with us?