Fall is in the Air, Squash is everywhere

With a chill in the air and some squash in our farmthisway distribution, it really feels like Fall is starting to settle in.  The beginning of Fall is probably one of my favorite times of year.  I love cooking soup and the colors of fall, the smell of Fall and all of the cool things that there are to do.

I love to ride my bike with the smell of crisp leaves in the air.  The almost sickly sweet smell of apples fallen on the road as you ride by, or if you're really lucky, the smell of grapes on the vines.  I had a great ride out to farmthisway the other day on my bike.  Helped to pack up some heirloom tomatoes, which are THE BEST and then headed back home on the bike.  It was a glorious day.  Seriously, go buy some heirlooms...Tops has them.

But, back to my FALL obsession.  With half a bushel of acorn squash, which is part of our distribution this weel, you can make it several ways.  I'm fond of squash soup.  You can find a ton of recipes on line, and pick one that you think sounds best to you.  I sometimes like to pick one that has apple in it as well.   They make a great flavor combo.  You can roast the acorn squash tossed with olive oil, some shallots, or onions, and garlic, and whatever else you care to throw in (like dried cranberries) or for a simple and sweet side, you can split the squash in half, clean out the stringy and seedy bits, and then brush the insides with butter and sprinkle with a little salt.  A tablespoon of brown sugar sprinkled in each half, and some maple syrup.  Pop them in the oven for about an hour to an hour and 15 minutes (don't forget to put about a half an inch of water on the bottom of the pan to keep the squash from drying out and the skin from burning onto your baking dish) at 400 and the kids will almost think it is dessert instead of their veggies!