I’m picking up a friend’s share of produce at the local CSA (Community Supported Agriculture) this week and her directions for me included “bring heavy bags.” I thought that was just a fun and amusing piece of advice until I saw what I would be getting: potatoes, carrots, onions, squash, apples, grapes and of course kale! No delicate July lettuces and herbs. No mid-summer grape tomatoes. Just as the temperature outside turns from hot to warm and then warm to cool, the crops shift as well from the fast growing to the wait-all-summer-to-pick produce. And if you’re like us, your mindset is shifting too, from wanting that light salad on a 90 degree day, to now thinking about those heartier foods.
So just because summer has officially come to a close, don’t give up on your local farmers’ markets and their offerings – they are still in full swing! Most will still be selling for at least a month or so and are well worth the visit.
While you’re there, grab an acorn squash and make this remarkably easy and tasty side dish!
- 1 medium acorn squash – seeded, and sliced into 3/4 inch wedges
- olive oil to drizzle
- fresh thyme
- kosher salt and black pepper
- 1/4 cup grated Parmesan (1 ounce)
- Heat oven to 425° F.
- Lay the squash slices on baking sheet and coat lightly with olive oil on both sides.
- Sprinkle with thyme, salt, pepper and parmesan.
- Roast the squash until golden brown and tender, 25 to 30 minutes.