Squash Ratatouille and other Foods for Fall

I wish I could say that I’m a super gardener like our Garden Maiden, Joanna.  But I’m not.  I’m ok with flowers but terrible when it come to having lots of bounty from my vegetable garden.  It’s September and the only thing I’ve harvested were cherry tomatoes, chives and spearmint. I’ve had to rely on the local farm markets to bring in the fall staples, zucchini and squash.  I really get my renewed interest in cooking with the fall produce.  Such beautiful colors to add to dishes.Tonight we’ll trying Squash Ratatouille.  I added nutmeg and curry as well as some of my spearmint from the garden to enhance the favors of the squash.  If it’s soup you want, our Butternut Squash soup is super simple!Lots of zucchinis in the garden? Try cutting them length-wise and scooping out the seed and make zucchini boats.  You can fill them with a variety of foods.  The coconut milk in the Stuffed Zucchini with Jasmine Rice gives the vegetable a creamy sweet texture. And how could any resist, Cindy’s Famous Artichokes? While you’re waiting to cook these beauties off, arrange them in a bowl with limes and dried hydrangea for a table centerpiece. Before you put the grill away for the winter cook up some veggies and toss them with a dressing for a light dinner.  It’s hard not to mourn the end of summer but our colorful fall veggies sure give us something to look forward to in the kitchen.

If you have any recipe suggestions or question, please email us at whatwouldmomsay1@gmail.com or visit our cookbook and kitchen how tos on whatwouldmomsay.com.

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