Wild Hare will be open for our normal hours on Tuesday (12-7) and Wednesday (10-5), and we cannot wait to show you our thanks by loading you up with delicious food this week.  I like to approach Thanksgiving dinner with a couple of assumptions in mind.  On one hand, holiday meals are a time for traditions, so I try to make sure there are plenty of choices on the table for folks to work with in terms of apples, roots, little squashes and potatoes. But, food holidays are also a chance to shake things up and try a new recipe or two (and you can bet I’m sharing some favorites this week). Mark and I really look forward preparing (and of course, consuming) the Thanksgiving meal. And for us farmers, the celebration begins in the field, so you can only imagine how delighted we are to harvest Brussels Sprouts for the CSA this week!

Autumn Frost (aka Koginut) might be the Cosmic Crisp of Winter Squash, and members of the CSA should be happy to know that the yields were plentiful this year. I don’t want to jinx it, but I think we’ve finally dialed it in on this one. It works on its own timeline, that’s for sure. A cross between Butternut and Kabocha, this whimsical little gourd not only looks cool, it really delivers on flavor. The outside might be beige, but the inside is a vibrant orange, super sweet and pleasantly aromatic—it kind of smells like a melon when you slice into it. Autumn Frost begs to be roasted up in cubes or wedges and eaten as part of an exceptionally delicious Fall Salad (maybe with some of the tender Red Russian Kale that topped our harvest list this morning…hint hint…nudge nudge). I roasted a good sized one up over the weekend for taste testing, and used half of it for dinner with chicken and rice and the other half as a puree for making Violet Witchel’s Pumpkin Parfait Oats, which Hazel declared “suuuuuuper edible” on her way to school. Mom win!