In fact, it's been the most fun using these yes, foods ( Did you guess it?) using apples, potatoes and yes, the most unusual collection of squashes so far sitting on our seasonal make shift garage shelves. They are playing an ingredient role in at least one of our daily meals as I try out newfound recipes.
In fact, we have no clue where some of the seed came from but are enjoying them immensely in soups. But we've also enjoyed Apple Cider Stew besides that Hungarian Mushroom, Apple and Squash Soup, Squash soup and this beautiful Thai sweet Potato Soup pictured below. If you want to try the Thai recipe you'll need to cut down the heat for our American palates.
With dipping temps I'm looking forward to trying out the squashes and other harvested veggies for Roasted Pumpkin,Curried Pumpkin, Curry Red Lentil, Cheese with Broccoli, Cream of Fennel, Beet, Cabbage Beef , Italian Wedding , Brussel Sprouts with Carmelized Onion, Lentil and Buckwheat soup...
It certainly is a pleasure cooking and experimenting with a willing partner to share these new Fall meals!
Last week's FOTO FRIDAY was COOPED UP
Not sure if Kuri squash came from me...but I save those seeds and plant some and grow from seed to plants. I have some new varieties this year...Sibley is a winner!
ReplyDeleteKuri definitely did not come from you, it was from the Amish.
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