Like many other people, this summer has been full of summer squash! It almost seems to be falling from the sky. I have made zucchini bread (and muffins), I also made these zucchini fritters (really just a summer latke). I just got some more zucchini and yellow squash in my CSA box and I really…
This has been the summer of the zucchini. With my Tuv Ha’aretz CSA deeply affected both by the Northeast tomato blight and the heavy early season rains, most of what we have gotten this summer has been some form of zucchini or summer squash. It’s light and delicious, but it has been hard to come…
This has been the summer of the zucchini. With my Tuv Ha’aretz CSA deeply affected both by the Northeast tomato blight and the heavy early season rains, most of what we have gotten this summer has been some form of zucchini or summer squash. It’s light and delicious, but it has been hard to come…
This morning, Google let me know that it was fall – with the second “g” and “l” in Google turned into gracefully falling red leaves. I felt a bit stunned, and a bit embarrassed that I had to rely on the computer to remind me of the changing season. Then again, unlike spring which teases…
Approx. 3 1/2 cups of pureed winter squash 3/4 cup apple juice or cider 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 1/3 cups brown sugar 1 tablespoon ground cinnamon 1/2 teaspoon ground nutmeg Juice of half a lemon Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture…
Serves 4 2 medium butternut squash, halved lengthwise and seeded 4 teaspoons olive oil 1 teaspoon crushed, dried rosemary 1 teaspoon crushed, dried thyme 1 teaspoon crushed, dried za’atar 3 garlic cloves, minced Salt and pepper Preheat oven to 400 degrees F. Place butternut squash halves on a large baking sheet flesh side up. Mix…
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