With the autumnal equinox behind us, it’s time to get serious about squash. Winter squash varieties have been coming in at farmers tailgate markets for about a month, including butternut, spaghetti, red kuri, jester, and kabocha. But while we adore squash in everything from soups to gratins to salads to desserts, we have to admit that removing the hard outer skin can be a bit tedious. Luckily, there are few options that allow you to leave your vegetable peeler in the drawer and simply eat the skin along with the rest of the fruit.
What’s fresh and exciting this week at area farmers tailgate markets? Cauliflower! Along with its relative, broccoli, cauliflower has two short seasons — one in the spring, and one in the fall. Cauliflower is unique, delicious, and full of nutrition, making it a very special time when it’s at markets.