Pals, it has been so cold! Thankfully, there has been lots of sun. Such a strange fall. Cold and clear.
Spaghetti Squash
Use how you would spaghetti.
Recipes
Roasting recipes
1 spaghetti squash
extra-virgin olive oil
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Carrots
Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.
We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?
Storage
Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.
Prep
Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.
Preserving
Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.
How to use Carrots:
Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.
How to use Carrot Greens:
Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.
Beets, with their earthy, sweet, and slightly nutty flavor, are root vegetables renowned for their vibrant, jewel-toned flesh that ranges from deep red to golden yellow and even candy-striped varieties. Whether roasted to enhance their natural sugars, boiled and pickled, or grated fresh for salads, beets offer a rich depth of taste and an impressive nutritional profile.
Also, I am trying to find a gentle way to say they will turn your poop red, without talking about poop...
Storage
Remove greens for beets. The leaves will continue to draw moisture from the root. Store the beets and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Beet roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole beet is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Large beets can benefit from being peeled. We don't bother.
How to use:
Roasted beets: Wrap whole beets in foil and roast them in the oven until they are tender. Once cooled, peel and slice or cube them. Roasted beets can be used in salads, as a side dish, or even on pizza.
Boiled or steamed beets: Cook beets in boiling water until tender, then peel and slice them. Serve with butter, salt, and pepper or use them in various recipes.
Pickled beets: Make your own pickled beets by simmering them in a vinegar and sugar solution with spices. Pickled beets are great as a condiment, in salads, or as a side dish.
Beet salad: Combine cooked and sliced beets with ingredients like goat cheese, arugula, nuts, and vinaigrette for a flavorful salad.
Beet soup (Borscht): Prepare a classic Eastern European beet soup called Borscht. It typically includes beets, vegetables, and sometimes meat, all simmered in a savory broth.
Beet chips: Slice beets thinly, toss them with olive oil and your favorite seasonings, and bake them until they become crispy beet chips.
Beet hummus: Blend cooked beets with chickpeas, tahini, garlic, and lemon juice to make a vibrant and nutritious beet hummus.
Beet smoothies: Add cooked beets to your smoothies for a natural sweetness and a vibrant color boost.
Beet desserts: Beets can be used in desserts like chocolate beet cake or beet and citrus sorbet, where their natural sweetness and vibrant color shine.
Butternut squash, with its distinctive bell shape and creamy, orange flesh, is a beloved winter squash known for its sweet and nutty taste. Typically, butternut squash is peeled, seeded, and diced before being roasted, boiled, mashed, or pureed. Its smooth texture and subtly sweet flavor make it a delightful addition to soups, stews, casseroles, and even desserts.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
Prep
To prepare butternut squash for cooking, begin by washing it thoroughly under cold running water. Using a sharp knife, trim both ends of the squash, then carefully peel the tough outer skin. Slice the squash in half, separating the narrow neck from the bulbous base. Remove the seeds from the bulbous part using a spoon. Proceed to dice or cube the squash according to your recipe's requirements. Whether you're roasting, boiling, sautéing, or pureeing, uniform cuts ensure even cooking. Enjoy the sweet and nutty flavor of butternut squash in a variety of culinary creations.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
How to use
Roasted Butternut Squash: Toss cubed butternut squash with olive oil, salt, and pepper, then roast until caramelized for a flavorful side dish.
Butternut Squash Soup: Puree roasted or boiled butternut squash with broth, onions, and spices to create a comforting and velvety soup.
Butternut Squash Risotto: Add diced roasted butternut squash to risotto for a creamy and hearty dish.
Butternut Squash Pasta: Spiralize or cube butternut squash to use as a pasta substitute or mix it into traditional pasta dishes.
Butternut Squash Curry: Incorporate cubed butternut squash into a flavorful curry with coconut milk, spices, and vegetables.
Stuffed Butternut Squash: Fill halved and roasted butternut squash with a savory stuffing of grains, vegetables, and protein.
Butternut Squash Salad: Roast or steam butternut squash cubes and add them to salads for a sweet and savory element.
Butternut Squash Casserole: Layer sliced butternut squash with cheese, herbs, and cream for a delicious and comforting casserole.
Butternut Squash Desserts: Use mashed butternut squash in pies, cakes, muffins, or even ice cream for a naturally sweet and moist addition.
