What to do with all those delicata squashes I get in my CSA box . . . well, here's a meal that truly features local, seasonal ingredients. I made this pizza with cornmeal from Riverview Farms, topped with a sauce made from the last of the heirloom tomatoes and pesto from basil from my garden, and then crowned by diced delicata. It was one of those simple meals that exploded with new taste sensations and made me look at my CSA box and garden in a new light. Arugula, sweet potato and goat cheese pizza? Why not? Kale, apples and onion pizza? Bring it on.
Eating local and seasonal doesn't have to be hard. In fact, it can be downright easy. A few basic things--a cup of rice or other grain, a colander full of pasta, or a pizza crust, and then a handful of fresh, local ingredients that change with the seasons-- and suddenly the meal, and you, are transformed.
Don't even get me going on the salads--if you've been eating iceberg lettuce, cucumber and tomato as your daily salad, you're in for a treat when you switch to local. Our latest salads feature arugula, baby kale, baby tatsoi, sorrel, our still-going-strong yellow grape tomatoes, lemon balm, mint leaves, and more.
Have fun out there! Create, combine, experiment and revel in the way your taste buds come alive with each new season.
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