Tuesday, November 13, 2012

Fall/Winter CSA Week 6 and Butternut Squash Pesto

The weather outside over the last few days has been eerily similar to my own personal temperature fluctuations.
Extreme heat and then extreme chills.
It's all to do with my age.
But the weather, what is the explanation there?

After a beautiful and balmy weekend, which saw the chickens grazing in the yard and Joey lounging in the sun, this morning was a bit of a shock. The chill should have been expected, it is November.  Darn anyways. The warmth was lovely, but of course now back to reality.

Yes it was a chilly harvest today. The squash had already been gathered of course, but the beets, herbs, leeks and radishes are still pretty happy in that cool ground outside.
The arugula, choi and mustard greens are from the hoophouse where the picking was far more pleasant and crops are still growing well.

Have I said lately I love my hoophouses?
When you are an outdoors kind of person as I am, it is a tough transition to darker days and more indoor time. It's easy to feel less alive and optimistic in the winter months. Browns and greys colour the landscape.
The hoop house is my solution. How can you not feel wonderful in the dead of the winter, when you are surrounded by the smells of good things growing, earthy and delicious.
On a cold winter's day, it takes just a touch of sun to warm up the hoop houses and warm your soul at the same time.
Good for the body, good for the soul. It's a superb escape.

How about something a little different to do with your squash?

Butternut Squash Pesto

Servings: 8

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts or walnuts
3 tablespoons olive oil (plus extra to brush on with squash)
2 garlic cloves, sliced
1 tablespoon nutritional yeast (optional)
1 cup soymilk (more or less, as needed)
salt and pepper

-Halve squash, and brush with olive oil, salt and pepper to taste.  Bake until tender at 350 degrees.

- Scoop out cooked flesh and puree in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until creamy.

-Toss with cooked pasta.


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