Weekly recipe roundup


Reed digging sweet potatoes

Oh my word, people. We grew two kinds of butternut squash this year – the smaller ones you’ve been seeing in your CSA shares and at market in recent weeks, and a bigger variety. A MUCH BIGGER VARIETY. We are unsure what to do with this unexpected bounty – cut them into more manageable chunks and wrap them before getting them to you? Just pass them along with a bunch of recipes, bidding you the best of luck? Hmm. We’ll see.

In other (fantastic) news, we’ve started digging sweet potatoes! The first ones will be in CSA shares this week. They’re good now, but their sweetness will intensify if you cure them a few more days at home.  Just leave them in a box, covered with paper or heavy cloth, in the warmest place in your house, for up to a week.  After that, we suggest keeping them in a cool, dark location, ideally not the fridge.  Try wrapping them in some newspaper and putting them in a reasonably well ventilated cabinet or pantry closet.

Enough talk – onto the cooking! Here’s this week’s culinary inspiration:

Cinnamon Spiced Butternut Squash at Beauty That Moves :: My friend Heather’s approach to food seems to echo her approach to life in general – encouraging and nourishing with a focus on simplicity. This butternut squash recipe is perfect for this gorgeous autumn we’re having.

Butternut Squash and Apple Soup: A Raw/Cooked Comparison at Choosing Raw :: So intriguing!

Pumpkin Cinnamon Rolls at Smitten Kitchen :: Because we love you. (Try our butternut or kabocha for these.)

Lacinato Kale and Ricotta Tart at Bona Fide Farm Food :: This looks so good. You could try it with any of our kale varieties. Collards would probably be tasty too.

Apple & Sweet Potato Latkes with Poached Egg and Sweet Mustard Sauce at Tasty Kitchen :: These sound fussier than they really are. We’ve eaten them for breakfast and dinner and they’re very, very good. Arlo even likes them sometimes!


Our Weekly Recipe Roundup is a quick weekly list of recipes featuring produce we’re growing right now. We hope it helps! We’d love to know what’s happening in your kitchens this week too.

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