Again with the summer squash. I never knew it was possible to eat so much zucchini, and still enjoy it. Thanks to one impulse purchase at the greenmarket plus three generous weeks with the Park Slope CSA, I can’t seem to eat the stuff fast enough. Quiches and stews or sautes seem to be my go to for using veggies fast. A combination of veggies and greens cooked down for maximum taste and nutrition. But with so much squash, I decided it was time to take on a single flavor CSA dish.
One of my fall habits has been to pick up a butternut squash (or two) with every trip to the Farmer’s Market. A trip every week, or even every other week over the course of several months equals a whole lot of squash. I’m great at bringing it home, roasting it, pureeing it and freezing it for later in the winter. What I’m not particularly good at is finding new uses for that beautiful squash puree besides my go to mac and cheese. So when I found a recipe for a Butternut Squash and Mushroom Tart with Gruyère in a recent issue of Cooking Light, I tour it out, set it aside with high hopes of actually making it.
I love eggs, so much that I’d prefer them to be center of every meal. Especially farm fresh, pastured eggs. I’m sure I’ve ranted about them before, but I swear there’s nothing better. Perfect yellow-orange yolks that stay intact until disturbed with a fork or whisk. You could probably even play a nice game of catch with them, but I’d test it outside, just in case.