We’re heading into comfort food season, and that’s definitely evident at the market. The month’s menu shifts from the last truly fresh salads of the season into roasted squash, potato dishes, and the rich, earthy favors of mushrooms.
- Winter squash
- Yellow squash
- Sweet potatoes
Looking for some new ways to prepare your favorites? Here are some recipes from the Pomegranate Council, a yellow squash recipe from Rachael Ray, and more recipes than you could make in a year from the Pear Bureau Northwest.
I also haven’t had the chance, but I’m desperate to try this recipe for salted pumpkin caramels. If you get to it before I do, let me know how they turn out. Better yet, stop by with a batch for me to try for myself!