Can you believe its already October? I can’t. Leaves are falling here, nights are cool, socks are back, soups and warm drinks. The days have been beautiful here, warm but with the most pleasant cooling breeze. This morning we went to the farmers market and bought some fall goodies- apples, squashes, potatoes. Here’s what I plan to cook with it + a video with some farmers market + storage tips.
frisee (chicory)- salad with a bracing mustardy vinaigrette and some thinly sliced sweet apples + plenty of crushed black pepper + toasted hazelnuts.
purple potatoes- steam, smash, brush with a bit of oil, roast at 400 till crispy, toss while hot with crushed garlic and parsley.
red kuri squash- to make more of my soup with chickpeas, because I can’t get enough.
honey nut squash- this small, sweet, and intensely colored butternut variety is amazing cut in half and roasted with cinnamon.
cauliflower- we are having a moment with cauliflower over here, I got both gold and white varieties. Joel makes these buffalo wings with it (sub a mix of chickpea flour and white rice flour for the gluten flour), and I’m hoping to make this manicotti too. We also love it steamed and tossed in vinaigrette, or roasted with thyme.
apples- plain or with almond butter. Best snack. We got Arkansas Black and Golden Delicious this week.
carrots- a staple for us, we eat them plain or shred and toss with vinaigrette.
I hope you guys are having a beautiful weekend! Can’t wait to film the homeschool q+a video/write up a blog post for you this week. I’ve gotten so many questions and I’m very excited to share, because its been a huge transition and so beautiful. If you didn’t submit your question, please comment below or message me on IG.