Arugula, Beefsteak Tomatoes, Butternut Squash, Mustard Greens, Onions, Red Potatoes, Sweet Potatoes, Turnips
I would like to make some Arugula Pesto to freeze. Maybe some will find its way onto roasted potatoes or used as a pizza sauce.
I think I’m just going to enjoy the fact that we are still getting tomatoes in October.
I can’t wait to try a recipe in Everyday Food vol. 86 for Braised Chicken with Butternut Squash and Cranberries. I can’t share the link because it’s not up on their website yet.
After working with these last week I thought I’d like to make Braised Mustard Greens. This recipe on epicurious.com looks like a good way to go.