Thanks for this; given the over-use of terms like artisan and natural, it's good to point out that farmstead actually does guarantee something. (Good cheese, usually. :) ) -colleen /

This is my favorite summer combination. I've used them in panzanella, salads and crepes (with squash blossoms &/or cave-aged cheddar or feta). My favorite take thus far is a grilled peach-tomatillo...

We celebrate both Hanukkah and Christmas and I've served a sweet noodle kugel for brunch on either occasion (or a combined Chrismukkah brunch!):

Oh, I wish we could get fresh citrus at our market! Winter makes me envy all the Californian/Floridian food bloggers.

I just bought one of these, labeled Red Kuri, at my local organic market. Did you just have it roasted with the parsley? Have already made pumpkin pie and soup with other squashes (

Yum. It's hard to top figs and cheese. I like to pair Ficoco (chocolate fig spread) with a number of cheeses, will have to try this too!

I'm not so concerned about it not being pumpkin, more concerned about the cans being lined with BPA. If you're making fresh puree, using a hand blender to puree it helps reduce the stringiness.