Goldilocks' Farm Notes

Flowers are humming with bees. #fall (Taken with Instagram)

                                                     Image Courtesy of Upstate Life Magazine.

I am going to be cooking one of the acorn squashes that I photographed for the cover of Upstate Life Magazine for my fall column tonight. It is with bittersweet relish that I am working through all my stored winter squashes, the potatoes we have grown and that I have to bid adieu to all the wonderful winter braising that brings out the best in our meats. Historically In Iceland, late winter and early spring was a time of Spartan diet because many of the foodstuffs had run out. Now we live in a time of plenty and are not as dependent on the whims of nature but for those of us that try to cook seasonally, one can all most taste the spring peas when the sun hits your skin just so or a whiff of warm air reminds one that spring is near.

I have been reading a lot of cookbooks lately, and thanks to my local library, I have been introduced to so many new food worlds. A favorite was Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes and one of my favorite recipes was her squash and rice dish that is made with Arborio rice but is not a true risotto because you cook it like you would regular rice. I love this recipe because it is so elegant and comforting and far easier than a traditional risotto. And you do not have to worry about the provenance of your broth because you build flavors with the onion, carrots and celery. Yes, making your own broth is easy but some nights one does not have time or the inclination and this recipe IS perfect. The recipe is here!