Bringing It In

"When autumn comes into the house!"

Acorn squash from the garden, ready to be popped into the oven.

One of my favorite and easiest ways to cook squash is to cut them in half, scoop out the seeds, add a tablespoon of butter, a tablespoon of brown sugar and a good sprinkling of cinnamon sugar, cover with foil and bake in a 350 degree oven for an hour. The best way to eat baked squash is with a spoon so you get every bit of the buttery sweetness.

Always, there's lots of swisschard...it just keeps coming and coming...

A nice bunch of kohlrabi and basil....

The basil  became pesto

...which ended up on Triscut crackers

along with tomatoes and goat cheese 

and baked in the oven until hot and crispy...hummmmm..

Another staple food for autumn

...steaming hot bowls of hearty soups

like this Chicken Veggie and Orzo Soup.

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