Unfortunately not everyone made it out so well, my CSA farm was completely under water after the wrath of Irene.
Fortunately everyone made it through the storm unharmed as did a good amount of the harvest. Unfortunately, today the FDA ruled that any produce under flood waters could not be sold or consumed-so no more deliveries for the remainder of the summer/fall. Of course this is a major bummer, I love fall vegetables and was dreaming off new creations. However, that's the great thing about Community Share Agriculture and supporting our local family farmers. Despite this major set back which could have bankrupted any other farmer, we know that ours will be slightly better off thanks to our promised financial support.
On to tonight's dinner-baked butternut squash.
I think this one toped Sunday's dinner of baked butternut squash pasta.
1 cup vegetable broth
1/2 cup cornmeal
~1/2 butternut squash puree
1/8 cup shredded parmesan cheese
a dash of cream
1/2 tsp baking powder
Heat oven to 350*
Bring broth to a boil, once boiling immediately add in cornmeal and vigorously mix with a whisk. Once boiling resumes, turn to a simmer and stir occasionally for about 10 minutes or until thick. Add in pureed squash, splash of cream, and parmesan cheese. Mix thoroughly and finally add baking powder. You can also leave out baking powder and enjoy as a creamy polenta.
Grease 2 ramekins and add polenta mix. Bake to desired consistency, for me about 10 minutes.
I allowed to cool, added vegetables, and an over easy egg-my go to lately.