Finally, some squash! I’m so excited. Even though it doesn’t feel like fall yet, I can tell cooler weather is coming.
This week, we’re getting sweet grape tomatoes from Pedernales Valley; red onion, butternut squash, and globe eggplant from Naegelin; microgreens and Bibb lettuce from Bella Verdi; either persimmon or pears; okra from either Bradshaw Creek Farm or Walnut Creek Farm; dragon tongue beans; and apples.
So I’m making:
- Butternut squash salad with microgreens and bibb lettuce
- Okra and tomato casserole with onions
- Dragon tongue and green bean salad with sweet grape tomatoes
- Fried wontons with caramel-apple filling and chocolate-persimmon/pear filling
I found that dragon tongue beans taste much like wax beans, so I’m excited to use them in a twist on bean salad.