Sunday, September 21, 2014

Autumn at the Farmer's Market

With the autumn comes apples, the last of the golden raspberries, and squash! 

It's funny...this farmer's market is technically in a residential neighborhood, but it's right next to the busy BU bridge, so while it looks like nothing is going on around, if it was rush hour on a weekday you'd be right in the thick of everything!

Perfect roasted beets (thanks Kenji at Serious Eats) - make two rectangles of foil that are about 18 inches long and place them on top of each other; crimp both long sides and one short side, opening to make a pouch.  Wash beets under water and then use your hands to coat with olive oil.  Add into the pouch and roast at 400ºF for about an hour, until you can press on the beets through the foil and they feel tender.  Open the foil pouches, and allow to rest for 15-25 minutes.  The skins will wash off under warm water with no trouble at all.  Then, if you're me, you cut them up and make a simple salad, adding just onions, olive oil, red wine vinegar, and a criminal amount of dill. 

Why yes, happy faced squashes, I am glad to see you!

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