Cooking at the Market Nov 2017 – current

Cooking at the Market, a project of Portola Valley Farmers Market, inspires shoppers to try new ways of preparing and enjoying, seasonal local foods. With the help of market sponsors; businesses interested in supporting this tasty, educational effort, we make great meals, and a great difference! See the posts for September 2016 – March 2017 here.

November 2017

Winter Squash – Three Ways

Sponsor: Pacific TherX.

November notes the start of season #2 for Cooking at the Market!

First we got a hold of some great Little Sky Bakery Bread from Menlo Park.

Then pressure cooked some Green Oaks Creek Farm sweet dumpling squash (for only 10 minutes) to make a perfect morning comfort treat, Winter Squash Toasts. Top with additional toasted walnuts for a rich crunch.

 

Next, grilled up some fuyu persimmon, that is the crispy persimmon that looks like an apple. (And yes, slice and grill with butter or olive oil).

We added it to a shaved fall salad made with raw butternut and carrot from Gallardo’s Organic. Farm

 

 

Lastly we pan-sauted red kabocha squash with Trader Joe’s Everyday Seasoning

 

Join us next month! Thanks again to our sponsor, Pacific TherX

Here’s the shaved fall salad recipe.

Email me for any of the other recipes.

 

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