Sunday, October 5, 2014

Fall favorites

When I eventually leave this country there are some things I've gotten used to which will be very hard to live without. These guys, for instance:


Folks, meet Delicata and Corny.

This land offers a wide range of nutritious and delicious winter squash varieties, but the stripey darling above is definitely my favorite. There's no need to peel off the skin; it't not hard or thick as on a butternut. Just wash it thorougly, cut it open, remove the seeds and bake it in the oven, either alone or with some yam, onions and garlic, for instance. Or put it in a soup. Or in a curry! The important thing is that you enjoy it. (And you will.)

As for the sweet corn, I'm of course aware that stores and farmers' markets in Sweden offer these babies as well, but it's not quite the same. Here, they basically throw organic, locally produced maize of all kinds and colors at you for no money at all during late summer and early fall. Currently, my number one mode of preparation is simply husking them, removing the kernels with a sharp knife and baking them in the oven, after adding some olive oil and spices. Then what? Add them to any dish of your choice, or just eat them as they are.

Odds are this is my last fall over here, so there is no holding back... More squash! More corn! More! MORE!

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