Fall Cooking

Mushroom sage olive oil? Did you infuse the oil yourself or is that something out there?

I love squash soups.

I've got "Kalabasa" and "Kaboosha"  pumpkin squash here on the Farm,  whatever the Deer didn't eat.  (spelling ??)  Neighbor farmer planted 6-8 acres but Deer whomped the plot.

The Kabusha are dryer,  and smaller.  They bake up like a Sweet Potato.
Tasty stuff.

Looks great. Wonderfully  boring  golden brown pork chops on this end tonight.

Comfort food. 

So do you bake those at 350 or 400 degrees ??  meaning the "Acorn Squash".

Still a little bit too hot here to do serious fall cooking (holding off on using the oven as long as I can). That said, I knew fall was around the bend when I made a pot of chili colorado on the stove top a couple weeks ago.

Those are really nice looking squash there, Timmy. Sounds like you know what you're doing!

I NEVER Do Anything Halloween Related  Until October 5th -  Then I Bust Out.

It was 46˚ here this morning, but going to be quite warm for the rest of the week.

I think Fall cooking will start this weekend.

I hope you'll post a picture of the finished soup, TH.

Those squash look real nice. 

I like to then fill them with a brown rice and walnut combo. Pairs well with a sprightly Zin.

Here is what the "Kabocha"  look like (correct spelling there).

Except the ones in my field have been mostly nibbled by the Deer.  There are a few intact specimens remaining.

I eat those ^

Beautiful soup, Hoover.  Did you use rosemary in the soup or just as a garnish? Since there was Sage infused olive oil I think I might have used a chiffonade of sage leaves as a garnish, or maybe fried sage leaves. Mostly, it just looks so good I wish I were eating it.

Wow! Looks amazing.

Been thinking of making some chili. I never use a recipe - just work on it until it tastes right.

Beans or no beans? I like it either way.

looks nice. love acorn squash. some fried sage leaves would be nice as well. 

the last year that i worked on an organic farm they had a bumper crop of all kinds of winter squash. i was one of the last employees of the season and knowing that i just had twins, they told me to load up. delicata, acorn, and others. we lived on that for 6mos.

If anyone has Blue Hubbard squash, try this pie recipe -- it's amazing! https://cooking.nytimes.com/recipes/4245-blue-hubbard-pie-with-maple-syrup

Though I'm making an end-of-summer paella this weekend at a friend's house, my mind has been drifting to pot pies and soups for the freezer.

Pork schnitzel is on the menu for this weekend.  Handmade noodles, pickled cabbage and a rich brown gravy.  

I have a bunch of fall squash in the garden that's getting eaten faster than we can eat it.  

Love it ^

Was in NYC today & picked up some Jamaican & some Jerk Chicken.  Its my first time & its really good.

The buds are nice too & may post them in the Food Cart section of our Weed Folder ~

Hoover You Are A Great Cook ! thanks for sharing

Soup looks tasty!

Is there Cinnamon or All Spice in there?

Yeah that's tasty for me too.

Looks like a very tasty brew.  I'm sitting on literally TONS of Kabocha squash here.  Neighbor farmer planted 6-7 acres,  and the deer nibbled most.

However,  there are many perfect  'Japanese Pumpkins' in the ruins.

The Kabocha bakes up more like a Sweet Potato in flavor & texture.  Maybe I'll bake a few and freeze for the future.

Sometimes a little salt(pink) makes a big difference in flavor. When you heat up the leftovers, add some.

Looking forward to grated winter squash in home made dinner rolls on Thanksgiving. Super yummy.

Ohhhh, they look good Timmy !!

Hey Mark, what do you like about pink salt?

It's overcast! Today I'm making white bean stew with fresh Aleppo peppers from the farmer's market. I'll top it with chopped FM tomatoes and fresh chimmichurri and lemon to brighten it up.  Bought some killer Red Bird bread for dunking. Yum!