Fall Harvest, indeed
I am so in love with the seasonal foods at this time of year. For me fall is all about renewal, it is about bounty and it is about comfort, slowing down the pace a little, turning more inward and enjoying quiet times with loved ones. I love fall foods so much that most of my clipped recipe notebooks have a special section that I call “autumn foods”. Our trip to New England was especially inspiring being that it was full of this delicious bounty. So what does one do when you come home from a vacation full of meals consisting of seasonal vegetables and fruits, celebrating autumn? Well one goes to the farmers market to get some more. What does one do with loads of turnips, carrots, potatoes, squash, pumpkin and greens procured from said farmers market? Well one get their butt in the kitchen, makes a big mess and eats the rewards of one’s labor for days and days, of course!
When we got back from our trip, we had barely any food in the house, and nothing fresh – no veggies, no dairy and no meat. So we headed to the Farmers market. Now I knew we couldn’t get everything there, but I wanted to see what I could get there and then go to the grocery after. For me the grocery store is always an after thought. The farmers market and all the goodies there are the inspiration and fodder for week’s meals and we go to the grocery store to fill in the blanks. I enjoy letting the seasonal bounty dictate our menu more and more.
I ended up getting so many greens (kale, chard and turnip greens, as well as lettuces) because they came in such huge quantities from one of the produce stands that we love, that we literally brought home a GARBAGE bag full for about $9. I had so much that I gave half to the gentleman who does the landscaping for our condo. But there was still so much leftover, I knew I just had to start getting creative. So what came out of it was sauteed greens with garlic and citrus champagne vinegar, stuffed acorn squash, roasted root vegetables and pumpkin soup ( as well as Judy’s roasted pumpkin seeds). I also made bread, Pumpkin Oatmeal, from the Artisan Bread in Five Minutes A Day book. Here are the recipes for the sauteed greens and stuffed squash.
Also if you want to learn tips on how to make your kitchen more Green, check out this article
Sauteed Greens with Citrus Champagne Vinegar
INGREDIENTS:
8 cups of greens (I did a mixture of kale, chard and turnip greens)
1 yellow onion, chopped
5 cloves of garlic, minced
2 TBS olive oil
salt and pepper to taste
1/4 cup citrus champagne vinegar
METHOD:
Heat up olive oil in a large pan. Sautee onion and garlic until browned. Add salt and pepper to taste. Add in greens about 2 cups at a time until wilted and keep adding. Total cooking time for greens about 7-10 minutes. Salt and pepper everything to taste and then mix with the vinegar. Serve warm.
Stuffed Acorn Squash
INGREDIENTS:
4 small acorn squash
1/2 bottle of beer
3 cups day old bread cubes (I used a combination of pumpkin-oatmeal and whole wheat)
1/4 cup olive oil
1/2 large onion
2 cloves garlic
2 TBS fresh sage, minced
1/2 cup veggie stock
salt and pepper to taste
parmesan cheese
METHOD:
Preheat oven to 400 F. Cut squashes in half. Place cut side down in a large glass baking pan. Pour in beer and bake uncovered for about 45 minutes or until tender.
In a large skillet heat up olive oil – sautee onion and garlic until soft. Add sage and bread cubes. Sautee until bread is browned. Add veggie stock and simmer until liquid is gone. Salt and pepper to taste. Fill acorn squash halves with bread mixture. Grate parm over top and stick back in the oven for about 15- 20 minutes. Eat immediately!
kat - November 10, 2008 at 2:44 pm
I’m so with you all the fall goodness!
RecipeGirl - November 10, 2008 at 2:49 pm
I’m a fall-food addict too. For SURE! More than any time of year.
Beer in my acorn squash? Sounds great π
Laurie - November 10, 2008 at 3:01 pm
What a wonderful recipe.. Marie The Proud Italian Cook just turned me onto acorn squash.. I am going to try your recipe too! We use beer in our pizza dough but that is the only cooking application I have used it for! How ingenious, it looks very yummy Jenn.. π
canarygirl - November 10, 2008 at 4:13 pm
Oh wow does that ever look luscious!
Brittany - November 10, 2008 at 4:26 pm
Ok, I just had to pop over and say, THANK YOU for your brussel sprout recipe. I was always super afraid to try them, and they are a hard sell to the hubby, but I followed your lead, and Judy’s too, and made them this weekend, now they are a staple. you rock!
Peter G - November 10, 2008 at 5:10 pm
I love sauteed greens and with a champagne vinegar…even better…That’s a perfectly roasted pumpkin Jenn!
Arlene - November 10, 2008 at 5:20 pm
Acorn squash is like dessert for me! I love it best of all the squashes available.
Mallika - November 10, 2008 at 5:33 pm
Sounds positively comforting for Autumn weather. I’m not a big fan of colder weather though. Bring back summer!
Judy - November 10, 2008 at 5:42 pm
What a great use of acorn squash!!! I am only getting spring things here yet but at the other market I’m sure they have fall stuff. I love the greens recipe!!!
Nick - November 10, 2008 at 9:24 pm
Oooh, baking in beer…that’s an awesome idea. Seasonal food overload!
Nikki - November 10, 2008 at 9:45 pm
I’m really not a fan of fall foodds, but seeing how inspired you are by your trip & the bounty of your farmer’s market makes me want to embrace the season a little bit tighter.
City Girl - November 10, 2008 at 10:51 pm
Great minds think alike!! DH and I made stuffed acorn squash on Saturday — with a big of ground lamb and wholewheat couscous. Very tasty π
patsyk - November 10, 2008 at 10:52 pm
You are so lucky to still have access to a farmer’s market – even if the pickings get slim this time of year. We won’t have farmer’s markets back until next June!
Laurie - November 10, 2008 at 11:09 pm
Jenn, You’ve made me green with envy (pun intended!) I used to start my weekly shopping at the Farmer’s Market and let my finds inspire my week, but alas, they are all closed up here in chilly New England. Until next spring, I will have to let your finds inspire me.
I left a little award at my blog to thank you for all the wonderful things you do – and for being such an inspiration to me personally.
Lina at MY LIFE IS YUMMY - November 10, 2008 at 11:59 pm
I love seasonal foods too! This looks wonderful!
courtney - November 11, 2008 at 12:20 am
Thats a lot of good healthy eating.
Zoe Francois - November 11, 2008 at 12:31 am
This meal sounds incredible and I’m so thrilled that the oatmeal pumpkin bread was included. I’ve been making lots of it this week too. I just posted a cheesecake that I made out of the left over pumpkin puree, if you’ve got left overs come see! π
Thanks, ZoΓΒ« (co-author Artisan Bread in Five Minutes a Day) http://www.zoebakes.com
joan nova - November 11, 2008 at 8:00 am
I know what you mean. I’m ‘suffering’ from the same abundance of greens due to a recipe I made this weekend which required a little of this and a little of that. I’m going to be spending Monday-Friday trying to be creative and not wasteful. Your dish looks great but my greens are all leafy so I have to go a different direction…but that bottle of beer is starting to give me some ideas.
NΓΒΊria - November 11, 2008 at 8:05 am
Ha, ha, ha… so you get your butt into the kitchen ugh? lol
Whenever I go to the farmers market I do the same… just buy too many greens!!! But as you say, then we get creative and our tummies get so happy π
Where’s the spoon? I want to dive in that squash!!!!
Natashya - November 11, 2008 at 8:17 am
Look at the beautiful patterns on your squash! So pretty. I agree, fall comfort food is so nice after a long day. It greets you like a hug.
Elise O - November 11, 2008 at 10:02 am
I am also a farmers market junkie, but find my inspired time is the early spring, when I feel most deprived. Now in November, I’m abit over souped…but still loving it.
FoodJunkie - November 11, 2008 at 10:09 am
I love automn in all its wholesomeness too Jen! Plus it is a time where overeating is almost compulsory and not so frightening (no bathing suits involved any time soon…) π
Teresa - November 11, 2008 at 12:05 pm
Hi Jenn, thanks for stopping by. You poor dear, I realize you’re exhausted from your trip and trying to catch up. But what a wonderful time you and Roberto must have had. Yes, this time of the year is the most exciting food wise. I’m glad you ordered your free chocolate. Wasn’t that great? I’ll keep looking for more deals. Hugs.
Bellini Valli - November 11, 2008 at 12:18 pm
Of course there is comfort at every turn here Jenn. Our farmers markets are closed for the season but the crafters are now at the Recreation cnetre each and every Saturday till Christmas:D
grace - November 11, 2008 at 1:49 pm
i absolutely adore winter squash–i haven’t tried a variety yet that i didn’t end up devouring. i like what you’ve done with yours. i like it a lot. π
nina - November 11, 2008 at 3:10 pm
Wow, what an amazing meal. You are so talented with flavors, Jenn!
Adam - November 11, 2008 at 5:32 pm
I’m so with you on the Fall foods, Jenn. I think kale is one of the best veggies to happen to veggies. It’s super nutritious too.
Acorn squash and beer? Now that is something that even interests the Dad in all of us π
Pam - November 12, 2008 at 2:28 am
This looks so good. I love fall foods and acorn squash is perfect for this time of year. The stuffing sounds wonderful.
Toni - November 12, 2008 at 2:34 am
I think we’re all a little goofy over the fall foods! I stuffed a pumpkin recently and roasted the seeds. Now I want to work with your acorn squash!
Aggie - November 12, 2008 at 8:51 am
I’ve been craving greens lately, I haven’t been to the Farmer’s Market in a couple of weeks so I can’t wait to see what I bring home! I love how you cooked them up!
And that acorn squash…I have a cute little acorn squash on my counter and no idea what it tastes like, have never had one. I love how you stuffed yours! Everything sounds delicious Jenn!
Maggie - November 12, 2008 at 9:48 am
Both recipes sound wonderful! I love the beer in the stuffed squash. I have to give that a try soon.
Jude - November 13, 2008 at 1:24 am
Squash and beer, huh? Sounds good to me already.
Dragon - November 16, 2008 at 8:57 pm
Stunning!
maris - November 20, 2008 at 3:42 pm
This sounds really good! I have an acorn squash that I need to do something with and I’ve been avoiding the brown-sugar and butter route π