Roasted Squash, Feta, and Egg on Toast
After any holiday dinner, on the next day for lunch, Market volunteer Janna always make this toast using leftover baked squash. Not only does it taste great, but it also prevents food waste. This toast is also wonderful to make during Halloween if you have any pumpkins remaining that are still good enough to be roasted.
Ingredients:
-1 slice of toasted artisan bread
-1/2 cup leftover roasted squash, cubed
-1 egg
-1 tbsp olive oil
-2 pinches of salt
-30 g feta cheese, crumbled
-Balsamic vinegar
-Parsley leaves for garnish
Directions:
1. On a plate, using a fork, mash the roasted squash with a pinch of salt and set aside. If your squash is already salted you can omit the salt.
2. In a non-stick skillet, over medium, heat the olive oil.
3. Once the olive oil is hot, lower the heat and crack the egg into the skillet. Cook the fried egg to your liking. I recommend cooking the egg sunny-side up until the white is completely set and the yolk is still runny.
4. Once the egg is ready, season it with a pinch of salt.
5. To assemble, spread the mashed squash over the toasted bread, then place the fried egg on top.
6. Crumble the feta over the egg.
7. To finish, drizzle some balsamic vinegar over the toast and garnish with a few parsley leaves.
Butternut Squash Soup
Try out this delicious family recipe shared by one of our Market Coordinators!
Ingredients:
-2 x butternut squash
-2 x sweet onions
-1 tbsp butter
-6 x granny smith apples
-2.5 tsp smoked paprika
-Salt and pepper
(to taste – I like a generous amount)
-7 cups vegetable broth
-1 cup whipping cream
-Goat cheese, for serving
-Fresh rosemary, for serving
Directions:
1. Peel and dice butternut squash. Boil for 30 minutes. Strain.
2. Dice sweet onions. Sautee in butter in soup pot until soft.
3. Peel and dice apples. Add to soup pot and sautee for 5 minutes.
4. Add cooked squash, smoked paprika, and salt & pepper to soup pot. Stir.
5. Add vegetable broth to soup pot. Stir. Simmer for approximately 25 minutes.
6. Add whipping cream.
7. Emulsify using hand blender in soup pot until smooth (about 10 minutes).
8. Put into serving bowls. Top with a spoonful of goat cheese and a sprig of fresh rosemary.
Butternuts, Pears, And The Return Of Spinach!
By Steph Kittmer
October Blog: Our beloved fall harvest is here - rutabagas, sweet potatoes, brussels sprouts, butternut squash (and all their incredible cousins)!
Summer slipped away slowly and sweetly this month, as the days continued to shorten, and the evening temperatures dipped low enough to see many of us start to close our windows overnight. Those single-digit nights bring us closer to our first frost, and with cooler temperatures settling in, many of your local growers have brought back your favourite greens to their market stands.
We’ve mostly said goodnight to summer’s hot crops, and good day to our beloved fall harvests: rutabagas, sweet potatoes, Brussels sprouts, butternut squash (and all their incredible cousins) – everything you need to prepare a memorable Thanksgiving feast. With carrot varieties alone making up half the colours of the rainbow, fall harvests keep our farmers’ stalls looking vibrant and bountiful as we head into our last month of the outdoor market season.
And while many of us will lament over the end of summer, the fall has so much going for it! After months of heat waves, we get to turn our stovetops and ovens back on as we prepare our last batches of preserves and the first of many slow-and-low roasts for cozy fall suppers. Peaches give way to pears, eggplants give way to squashes, and the last of the strawberries are leaving the fields for another year. Your farmers are in the home stretch of their harvest season, and despite September being a dry month, the extended sunny, warm days have been welcome weather for planting and harvesting the last of 2023’s crops.
Happy fall, friends!
Sincerely, your neighbour,
Steph Kittmer