The new items this week were the sprig of peppermint and an amber cup squash.
I honestly don't know how to use the peppermint other than making a tea. Do you have ideas? Please share them if you do ... thanks!
The amber cup squash I do know - it keeps long into the winter, even longer than pumpkins. It is sweet and silky. We've enjoyed it both in casseroles and stir-fry dishes as well as in dessert dishes like pumpkin pudding (watch for that recipe post to come).
http://www.rachaelray.com/recipe.php?recipe_id=2915
ReplyDeleteI made this with the tomatoes and peppermint in this week's CSA box. The salad is surprisingly refreshing!