Late last fall I fell in love with kale. I can honestly say I cannot remember a single time that I ate it growing up. As far as I know, I have only my farmer to thank for this vegetable romance. The first time I discovered this huge leafy vegetable in my CSA box, I had no idea what it was or how to use it in cooking. Obviously, my instincts told me to search Pinterest and various other food blogs.
In the fall I decided to join a CSA in the Nashville area. For those of you who don’t know what a CSA is, here is a pretty basic explanation. First, CSA stands for Community Supported Agriculture. When you buy into a CSA you are actually buying one share or one portion of the farmer’s crop. I had researched different farms in the area and finally found my local CSA Farmer: Bountiful Blessings Farm (check out their website if you are in the Nashville area and are interested!). I ultimately decided on them for a few reasons. First, their pick up times and locations were extremely convenient for me and my busy schedule. Second, they are completely organic and pesticide free. Thirdly, I read their story and was really excited to be a part of their project!
Winter squashes have made their way back to the produce section. There are so many varieties to choose from! I really love cooking with butternut squash. The first time I ever cooked butternut squash was in college and I made a risotto with it. My roommates and I were cooking dinner for whoever wanted to come… which quickly turned into a weekly tradition. This dish has a lot of great memories for me! I love the amazing aromas and flavors this risotto has with the squash, browned butter, sage, and rosemary. Believe me, your kitchen will smell heavenly.
This quick and easy salad has some of my favorite things in it: kalamata olives, tomatoes, cucumbers, feta cheese, red onion. It is delicious.. and easy to make! Continue reading