![]() My dear friend from graduate school, January LaVoy, just opened her luminous performance in Arthur Kopit's Wings, off-Broadway at the Second Stage Theater this past weekend. When I had the chance to see the show, I thought, "Anyone can bring flowers...I'll lug down a just-picked squash from our garden." I mean, who wouldn't want to be greeted with that in the lobby??? (and have to deal with it on the subway home?) ![]() This particular winter squash is an heirloom variety, called Thelma Sanders Sweet Potato Squash. I bought these seeds specifically because it was described by Seed Savers' Exchange as their "favorite two-serving baking squash". I envisioned romantic squash dates all winter long. It is pale orange like a butternut, but tear-shaped and ribbed like an acorn. It has a creamy, golden flesh, that works in recipes for either variety. So, as promised, here is a recipe of something to do with said squash, especially for our big star. And Wings runs through November 21st. If you are in NYC, don't miss this one.
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On a trip to the farmers market it doesn't serve you to bring a list or to have rigid expectations. The most effective shopping there is always done by just discovering what is the very best of this week's offerings. As mentioned before, that can sometime be rough in the less produce-friendly times of year.
![]() This week the stars, or farmers, seemed to align. There are a few bonuses of spring starting to show up, and enough cold storage winter vegetables left to anchor a recipe. I found sweet, plump shallots, an abundance of hearty greens, luscious queso blanc made from goats milk, and had a few bags of organic polenta from a farm in Ithaca, NY, I had stocked up on during a previous market day. They all came together beautifully in this comforting, yet bright dish. A great vegetarian meal, or elegant side dish, that could be easily expanded to a more substantial meal by adding some braised chicken thighs or aromatic local sausages to the mix on top. ![]() ![]() ![]() ![]()
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