Citrus-Roasted Brussels Sprouts & Butternut Squash
Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.
Hello, everyone! Today is my 100th post on pdxfoodlove! (cue confetti). Thanks for reading, seriously. This is one of the only things I’ve ever stuck with effectively and it means a ton that you stop by to see what I’m up to. If nobody read, it would be hard to do this!
As I’m writing this — way too late on Tuesday night — I’ve been working food and photos for the blog all evening and today has been a heck of a day for it. I’ve had almost 80 pageviews today at the time of this reading, and I’ve had visitors from 20 states and six foreign countries. You guys rock! Here’s to number 200.
In the meantime, the CSA box we got this week was markedly different from the ones we’ve had in the past:
Lots of fall goodness! We are getting serious here. Tons of apples and YAY, a winter squash. Amen, as the Pioneer Woman would say. Excuse me while I stuff my face with one of those Granny Smiths.
So, you may have noticed something unusual on this table. So did I. What the heck are those yellow things?
Persimmons, apparently. I have never used nor tasted one of these before, but I’m excited to try. From what I’ve read, though, these babies aren’t ripe yet. I’m thinking a persimmon bread recipe sounds good. Anyone have experience with persimmons?
There’s the life of the party! As I write this post, this squash is long gone and is now soup. And/or in my tummy.
I’d also like to introduce the newest addition to Portland households, the kitchen compost bucket! How great is this little guy? We were just using a tupperware before and emptying it constantly. This one has a lid! Kudos to the City of Portland for making it really really easy to compost!
And this, I had to share:
Lettuce is gorgeous. I am loving the colors of fall.