Fall Cooking

I have been enjoying both cooking with new veggies as well as using items I had frozen earlier - part of the fun of being a farm member is being able to have things from the farm almost year round. Here are a few things we enjoyed this week:

Swiss chard, garlic, thyme - made a risotto that was a little more time consuming than "normal" risotto, but worth it. Sauteed the stems of the chard and then added the greens until just wilted. Meanwhile, roasted chopped mushrooms in the oven with a bit of oil and butter. Once the rice was cooked, added the veggies in, along with a nice grating of cheese. Turned out really nice, and there were plenty of leftovers for another meal.

Pumpkin, leeks, herbs - made an Indian spiced pumpkin soup. Started by roasting the pumpkin, so the flavors were so rounded and delicious. Again, enough for a second meal.

Green beans, pesto, (both frozen during the summer), kale - I used a container of frozen minestrone soup that I had made in the summer. I like to have soups and stews in which I add greens at the end of cooking. Doing this brightens the reheated dish. In this case, I also used green beans that I had frozen as well as stirring in a bit of homemade pesto. Don't worry if you didn't make any basil pesto during the summer - you can make a batch of Kale Pesto now!