Roasted Winter Squash, Sweet Corn & Spelt Berry Ragout
with kale, kimchi, homegrown shiitake mushrooms, and scrambled egg
as well as Sourdough Spelt Flatbread with Goat's Cheese, marinated in olive oil with thyme, bay leaf, and black peppercorn
The Fall is coming on strong now, with crisp, dry air and long, cool nights. The sun has been easy to appreciate once again, giving us brilliant afternoons and bringing hope to otherwise bleak and breezy mornings.
It's a good day for me when I can put together my breakfast at a slow, sunday pace, soaking up the sunshine through the window by my stove.
I'm really excited to be eating winter squash again! I've got a lovely selection from Waterpenny Farm, including butternut, butterkin, red kuri, and blue ballet. It's my first exposure to butterkin, which is easy to love, and I'm looking forward to tasting the blue ballet, which has a bit of a blue steel thing goin on.
Odds and ends in the refrigerator came together nicely, and I got to have a taste of my brother's awesome homegrown shiitake mushrooms, which we have a wealth of right now.
I'm feeling grateful for this new season's beginning, and I'm amazed also to feel this strong, heavy year coming to a close faster than I imagined possible.
I'm not crazy for the cold, but I'm very happy that things have finally dried out a bit.
What are you grateful for?
and aren't you excited about squash too?