Stocks are a foundation of cooking, and yet so few of us take the time to make them from scratch. This morning I went to a Stupendous Stocks class at Portland’s Culinary Workshop. Even though I’ve made beef, chicken, and … Continue reading
Last Thursday, October 24th was National Food Day, a “celebration and a movement for healthy, affordable, sustainable food.” In honor of Food Day I am sharing a few links related to sustainably produced food.
First off, find out how much you know by taking this Food Literacy Quiz. I definitely learned a few things!
One of the places I learned about food sustainability was at a discussion course through the Northwest Earth Institute. I highly recommend Menu for the Future as a great starting point for learning about the connections between food and sustainability.
Because of the way our food system works, many people are only familiar with one or two varieties of squash, apples, tomatoes, and other produce. One of the great things about embracing local ingredients is the chance to try varieties that you might love even more than the old-familiars. This guide to winter squash lists, with pictures, eight types of winter squash with descriptions of their texture and flavor, and a recipe for each. Having celiac, I love that spaghetti squash is a healthy, naturally gf alternative to pasta. Delicata is great for those who love squash, but dread the work they take to prepare. Find the squash that’s right for you (or your favorite recipe!)
I would be remiss if I didn’t include at least one recipe, so here it is: Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto. A friend made this for me when I was over for dinner last week. She used delicata and feta instead of butternut and ricotta, and has also swapped basil for the sage in the past. In other words, it’s versatile—so have fun with it!
More seasonally inspired recipes will be coming your way in the week ahead!