Monday, October 3, 2011

It's the most wonderful time of the year!

Wait, did I already say that about spring, summer, or even winter? Okay, I really love where I live. And I just love autumn in western NC. This is in no small part due to the amazing bounty available at our local farm stands.

If you ever find yourself in Rabun Gap, Georgia between May 1st and October 31st, you must go to Osage Farms. We did, today. We go a lot, especially in fall. Here is my post from around this time last year, and Osage is just as full of pumpkins, squash, apples, and tourists this year. And, yes, it is worth braving the crowd to get all of these goodies for such a sweet price.
Talk about Fall Palette!
 I went straight home and tossed apples and sweet potatoes in my apple baker. I just threw the squash whole into the oven over a piece of foil.

They may be ugly, but they taste soooo good!
By the time I got everything put away and cleaned up, I was starved, and so was everyone else. So, I acted on an impulse I had while driving home and made us veggie grilled cheese sandwiches and soup. I just skittled up ("skittled" is my husband's word, and it means to cook as one would in a skillet, with lots of hissing noises and sputtering) some garlic, onions, peppers, and kale, and put them inside the buttered bread with the cheese. You know, like so....

Make sure you use plenty of buttah 

And I threw some extra crispy skittle veggies on top of my soup. Can I get a "hell yes?" 
Baby approved, if this evidence of the destruction of her sandwich will hold up in court
I'm thinking squash risotto tomorrow. I am looking to bust out of my cooking rut with some wild recipes that incorporate these yummy fall foods without being too much work. Any suggestions are greatly appreciated! 


  1. This is a great recipe that can be adapted to ANYTHING you can grate of finely slice and dice :)

    Such gorgeous colours on your kitchen table. Beautiful!

  2. looks very yummy indeed. I love atumn too! x x

  3. Thanks ladies! Portia, we have tried fritters before, but only with summer squash. I'll have to try out some other veggies. Thanks for the link!

  4. I sometimes work in S.Africa and Botswana, where they eat a LOT of pumpkin and squash. Usually it's just boiled and seasoned, which is a bit boring, but the best recipe I found there was just to cube your squash, put in a roasting pan with lots and lots of oil and butter, toss it around with salt and pepper and then roast at around 400F until it starts to brown. It gets carmelized and soft and even squash haters will be converted. I plan to cook it for (Canadian) Thanksgiving this weekend, but use duck fat instead. Oh yes.....


Thanks for stopping at Farmhouse Garden! I love to hear from you...