This is not something I’m used to seeing in my fridge this time of year. Unless it comes from my freezer or from the store, pesto usually takes leave of my kitchen in late September or early October. But as I was pulling the brown, shriveled twigs that were my basil plants out of the garden today, I decided I needed to to something to celebrate the fact that my parsley was still going strong. Maybe even stronger than it was in the summer.
So I made a parsley pesto.
And the squash kick continues. I was given Harvest of Pumpkins and Squash
I am loving the ideas in this book, and I loaded up on acorn and delicata squash today at the grocery store to keep experimenting, but this is one of those cookbooks where you need to let your judgement guide you.
I am kind of developing a squash collection in my kitchen. At the farmers markets and grocery stores, winter squash really tempt me, especially if they’re varieties I’ve never brought home before.
I usually put off squash cooking until the weekend, because I often bake, puree and put it away for later use in baked goods. But winter squash doesn’t have to be so labor intensive.
I picked up an oblong, yellow, green and orange delicata squash tonight and decided I was going to cook something with it. I had a bag of bulgur in my pantry and some leftover feta cheese, so I decided to try to craft a salad around that.
