This Week:

• 1 1/2 pounds Summer Squash
• 2 Carnival Squash
• 2 Beefsteak Tomatoes
• 4 Poblano Peppers
• 4 Jalapeno Peppers
• 4 Fuji Apples
• 1 bunch Lacinato Kale
• 1 head Cauliflower

Well here we are, at the end of another season.  The vegetables are keeping us on our toes still, and as you might have noticed between this week and last, we have a bit of cauliflower.  If you are in search of inspiration for what to do with the bounty, my suggestions would include roasting (simple and oh so tasty), Steaming and serving with cheese sauce(don’t be daunted, make your own.  It’s really easy and really, really good),  add it to salads(raw or lightly steamed) or stir fry it.
 
To roast Cauliflower:
cut it into florets, toss with olive oil and herbs and seasonings of your choice.  I am partial to lemon juice and garlic, in addition to salt and pepper, but be daring.  The beauty of cauli is that it lends itself well to many flavors, anything from the old standby Johnnys seasoning salt to curry powders and pastes, and pretty much everything in between.  Dump it into a casserole dish or onto a cookie sheet and bake at 400 degrees (or more, if you’re in a hurry, less if you’re not) until done.
 
If you don’t know how to steam vegetables, ask google, but here is Dave’s cheese sauce recipe (More or less from a Better Homes and Gardens Cookbook of a certain vintage, but less exact, because that’s how Farmer Dave cooks)

• Butter
• Flour
• Milk
• Cheese(Dave likes Cheddar, but use whatever strikes your fancy)

Put 6 to 8 tablespoons of butter in a large sauce pan and melt over moderate heat.  Add an equal amount of flour to the melted butter and mix with a whisk.  Let it cook for a minute, stirring to keep it from burning, then add between 4 and 6 cups of milk (if you plan ahead, measure it out and let it come up to room temperature on the counter, if you don’t, then put it in the microwave and warm it up a bit.)  whisking as you add it.  Cook until it thickens up and starts to bubble, then turn down the heat and add as much grated cheese as you want.(somewhere in the neighborhood of however much milk you added is a good measuring stick)  stir til smooth, taste and season with salt and pepper as desired.
I’ll leave you to your own devices(or google) as to salad ideas, for they are multitudinous, but here is a very tasty stir fry recipe.
Thank you all for joining us this year, and we hope to see you again next year.
-Lauren