Who says that November in Canada is desolate and sparse? Look at all the good stuff I picked up at the farm this week! I had another delightful chat with Ann, Farmer Extraordinaire, while I was there. She told me that she likes to slice up her squash into wedges, skin and all, and roast it in a 400 degree oven with some fat drizzled on top.
Of course, I came home and cut up my little 'sugar baby' pumpkins into thick wedges, drizzled them with some ghee, thyme, and sea salt and roasted them for about 15 minutes or so. It was divine! I talked my hubby into eating them with the skins on too. I wasn't convinced that there wouldn't be any 'tummy retaliation' from that maneuver, so I needed a partner in crime just in case something awful was going to happen. Better to go down together, I say. It turns out that it was pretty darn tasty and we made it through with nary a gurgle. The kids wouldn't do it though. They were convinced that eating the skins was just a little too weird to pass as acceptable in their too cool for school worlds.
Wowzers that veg looks fantastic. Very 'rustic' and wholesome looking.
ReplyDeleteI'm enjoying keeping up with the posts, even the somewhat 'primal' nature of some of the meat related ones!
A little side query if you don't mind me asking, not really related to this post. Does sauerkraut and fermented vegetables in general last a reasonable time in the fridge? I got a little over eager and had some good quality ferments made by a friend but I'm not quite ready to try them. I have found that capsulated probiotics have given me a noticeable but tolerable amount of die off and don't yet want to add anything else into the mixer. Positive signs I hope.
Keep up the good work!
"Primal nature" :) Yes, I guess they are, but I hope they come across as respectful and honest.
ReplyDeleteFermented veggies do last a long time. The last batch I made was about a month ago and they are still very crisp and fresh tasting. So make a bunch at once to save yourself time and enjoy!
Thank you for your kind comment.