As time passes, we've been shopping more and more for our nutritional needs at the farmer's market. We now buy 99% of all our food from either the farmer's market or our local natural food store Corn Crib. This means that almost everything we eat is either 1) locally grown or produced; 2) organic or natural; or 3) both of these. By shopping in the manner and encouraging others to do so, I'm doing my part to stop GMOs, mass-produced food and all other nasty stuff associated with a globalized and industrialized food industry. In the news I read that certain powdered milk products in China are seriously poisoning young infants. The reason? It's cheaper to produce the powdered milk with the toxin than it is to produce it without it. HOW FUCKING SICK IS THAT?! And don't get me going about battery farming, listeria, avian flu, etc. We're in a real mess if you ask me. So rebel. Eat organically and locally.
Following with my culinary acts of defiance, I've purchased an organic dumpling squash from my friends at Amarosia Organic Farm. They said that it was really sweet and delicious. So what I did was slice the squash in half, smear it with olive oil and apple butter which was already spiced with cinnamon and cloves. Had it not been, I would have gone with cardammom.
As I baked the the squash I fried up some locally raised t-bones in my cast iron skillet. I finished them off in the oven along with the squash. The problem was that my t-bones were well done before my squash was fully cooked. The meat was still very tender - which is one of the reasons I really love buying my meat from this local farmer - but the squash was pasty. If I'd mashed the squash it would have been better but seeing as my timing was already off and the t-bones were cooling down quickly I had to just eat the squash this way. 350 degrees for 45 minutes wasn't enough. Oh well, there's always another time. Hell, there surely are enough pumpkins and squashes at the market in this season to permit trial and error.
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