And by “some” I mean….a lot. A whole lot.
If I don’t turn orange, I think there is something medically wrong with me.
Meaning, if I don’t turn orange, I think it will be safe to assume that my body either just doesn’t process vitamin A at all or that I have a freakishly high vitamin A requirement.
[Science lesson of the day: Beta kerotene is what people think makes you turn orange, but your body actually converts it to vitamin A after you eat it, and it is in that form that it turns you orange. That is why eating craptons - a scientific measurement - of leafy greens, which are high in vitamin A but not beta kerotene - also turns skin orange. Class dismissed.]
Me? A freak? No way.
Except that picture up there might signal something different. Maybe I am a little on the freak end of the spectrum.
So I did make it to the farm to buy some squash on the last official day they were open. They have butternut, acorn, buttercup, carnival, delicata, red kuri, kabocha, golden acorn, moregold, turban, and hubbard sqaush and for a mere sixty-five cents a pound!
Clearly, I filled up a canvas grocery bag with as many as I could fit for myself and another bag for my friend who’s 9 month old loves delicata squash (smart toddler, that one).
When Don (yeah, we’re on a first name basis) weighed them, he casually dropped the bomb that they were also 25% off! So all that squash in these two pictures? $10.
Don’t even bother doing the math to figure out how many pounds that is. Just know that it is A WHOLE FREAKING LOT and that none of it will go to waste. I even looked up proper stoarge techniques for the different varieties, foolishly thinking that I may have them around for longer than a month.
Like I said, I’m going to turn orange.
Since pumpkin and most true winter squashes are all the same species, I’m going to take some liberties and I will be making the meatloaf, baked in some other squash. Soon.
I even bought some little squashes knowing I wanted to make this recipe.
I’ll let you know how it turns out as soon as I make it. Which will be as soon as I get my lazy self to the store. Tomorrow. Maybe Sunday. Definitely by Monday.
One thing I have made is a version of this recipe, Kabocheeze (such a clever name!), but I used delicata instead of kabocha. And I didn’t use a whole cup of nutritional yeast. I’m a fan of the stuff, yeah, but a cup?!?! That seemed a wee bit excessive.
Otherwise, I pretty much followed the recipe, adding in some hot sauce (duh). I ate it over a huge bowl of steamed cauliflower and broccoli and made everyone around me incredibly jealous.
Then I ordered some of those kelp noodles, just to try them out. Living on the edge over here. I’m wild and crazy.
And so, another week ends.
Cookies were made and eaten. Crafts were done thought about. And I identified the flower above, part of an arrangement my sister-in-law had at my niece’s birthday party, as a cabbage flower.
Not only is cabbage an under-appreciated vegetable, but look at that flower?!? Awesome.
I’m still looking for more winter squash recipes…..?
What are your weekend plans?