I am the proud guardian of seven winter squashes, all of which will be featured in upcoming Miao Photos. No, they don’t have names yet. I adopted four new ones today – one large, one medium, and two small. I’ve always said, squashes are like kittens – you can’t go home without them. It can be dangerous to let me loose in a farmer’s market because I have no sense of proportion, everything costs just a dollar or two, and I have no short-term memory so I forget what I already bought between one stall and the next. As you can imagine, I had a lot of fun biking home with them, but at least they are not as squirmy as real kittens. They are not furry either, yet. I am operating under the theory that they will keep well in a cool, dark place, and if disaster strikes, I can quickly cook them and freeze them.
The dark green ones are buttercup squash, the most delectable squash of all. As aromatic as sweet potatoes, they melt on your tongue like butter. The soft skin provides a nice contrast with the thick orange squashiness. The seeds can be baked and snacked on later. The rest (i.e., stem) can be composted. The orange ones are a close cousin of the buttercup, but I do not know their proper name. They aren’t quite as thick and dense as the buttercup, but they are nonetheless delicious. They go well in congees and soups or served by themselves.
Chun loves squash.
It’s true. He’ll eat squash by the chunk. And sweet potato. Cheese too.
So, somewhere out in the world of cooking blogs, a bunch of peeps are preparing for the Vegan Month of Food. It’s like a NaBloPoMo but it is in October and it’s all about food. I don’t intend to participate because I’m too lazy to register and I don’t like feeling obligated to post, but don’t be surprised if you find a lot more food posts here in the coming weeks. Sorry, no bacon. I’ve been intending to blog more about food anyways, and this seems as good a time as any to start. One look at my food photography and it will be clear that I should stick with floof, but I am going to try anyways.
Warning: If Lotus ever offers you some of his special Lotus Squash Soup, please know that the main ingredient is bugs that he has squashed.