So there is this new interesting idea afoot. It is a way to order food -- such as winter squash -- from local farmers and then have it delivered weekly to the place were we are working (or working out).
Farmigo is trying to bring this to Northern California and New York City.
In the south, Silo is doing it in South Carolina.
I think it has promise--since there is less waste and transport, it seems more convenient and less costly for farmers as well as us buyers.
My local pals and I already swap fresh veggies/fruit that we grow during harvest-time when we meet for Wednesday coffee. This would open that up to our local farmers, and bring a lot more variety into the mix.
I wonder if other folks will join up. Would you? If the idea grabs your fancy, get more info at
Farmigo and at SILO. For an inside look, Farmigo also has a friendly Facebook page.
In the meantime, winter squash are great for post-holiday meals and to heat the kitchen. Here's a simple way to do 'em. It uses the fresh rosemary that grows like a weed around here.
Rosemary Roasted Squash
1. Peel and cube one large butternut squash or 2 smaller squash.2. Mix cubes with 2 cloves of minced garlic, 2 springs of chopped fresh rosemary, 2 Tablespoons of olive oil. Plus a sprinkle of back pepper.
3. Bake in a preheated oven at 400 degrees for about 50 minutes until squash is caramelized and light brown.
Enjoy with a nice Pinot Noir and Roasted Chicken or Pork.
You're welcome.
Joan
