Autumn, harvest season, many, many Squashes. However, no squashes will be featured AT ALL in today's menu. I really just needed a nice pic to throw up there. This was taken last week during a visit to Warren Creek Farm. J.D. and I found a few special pumpkins in the patch and also bought bags of beautiful dried beans. Red Mexican Beans from the visit ARE featured in this week's edition of Comida Corrida Wednesday.
Call me if you'd like me and the two-wheeled stallion to bring forth food.
A Rosemary Buckwheat Rice Crust with seasoned Red Mexican Beans and Tomatillos, topped with sliced Brussels Sprouts, and baked. $6
Tri-colored Quinoa with sautéed Maitake Mushrooms and Sweet Peppers, pretty Mustard Greens, thinly cut sticks of Parsnip, Red Butterleaf Lettuce, and Butternut Squash Vinaigrette. $6
Lacinato Kale and Rainbow Chard creamed with Sunflower Seeds, with grilled Shiitakes and Yellow Green Beans, Tarragon, roasted Garlic, and finished with diced Tomatillos. $11