Even though it's been a less than stellar Summer, the recent heat we've had has brought on the pattypans! Last time I checked them they were the size of golf balls - so like zucchinis, they morphed overnight in size! I kept some of the smaller ones for stuffing, and my daughter loved them! Recipe is found here on Plate to Plate blog: http://www.platetoplate.com/recipes/quinoa-stuffed-pattypan-squash-with-summer-herbs/ I used lots of fresh basil, and they are good served with the garlicky tomato sauce.

Sea Bluff Farm acorn squash tacos

easiest recipe ever: Fry some cumin seeds in oil, add a can of drained, rinsed, black beans, some garlic, cilantro, salt and pepper, a teaspoon of chipotle peppers in adobo sauce, mash with a squeeze of lime. Roast the cubed squash, tossed with olive oil, for 20 minutes-assemble onto a heated corn tortilla with fresh tomato salsa, cheese, lettuce etc. chow down.

Fall Garden Soup

Picked the last of the Kuri Squash and made a roasted veg and bean soup - the beans are dried Stevenson's Blue-eyed beans from Annapolis seeds - threw in some leeks, garden tomatoes, fresh herbs, and chopped kale. http://simplyrecipes.com/recipes/kale_and_roasted_vegetable_soup/

Rainy day comfort food

It's a gray, rainy day - perfect for making soup! I have a couple of tomatoes, Thai Dragon peppers, fresh thyme and oregano and some coriander seeds from the garden, plus the last 2, precious bulbs of Sooke grown garlic to use - I'm making a roasted garlic and squash soup with tomato and pepper salsa. Here's the recipe: Roasted garlic and squash soup with roasted tomato and chili salsa: 2 garlic bulbs, outer papery bits removed 5 Tb. olive oil lots of fresh thyme if you have any, otherwise 1 tsp dried 1 large butternut squash, halved and seeded... Read more 2 onions chopped 1 tsp ground coriander seeds 5 cups veg. stock 3 T. fresh oregano and marjoram, or 2 tsp dried salt and pepper for the salsa: 4 large tomatoes halved and seeded 1 red bell pepper "" "" 1 large fresh red chili "" "" 3 T. olive oil 1 Tb. balsamic vinegar preheat oven to 425, place garlic bulbs on foil, pour over 1/2 oil add thyme and wrap in the foil , brush squash with 1 T. oil and place on a baking sheet with the tomato, pepper, and chili. Roast 25 mins then remove the tomato, pepper and chili, continue roasting squash and garlic 25 mins longer until the squash is tender. In a soup pot, heat remaining oil and saute onion and coriander. Skin the pepper and chili and process in a blender with tomatoes, add 2 T. oil, blend, stir in vinegar and s & p to taste. Squeeze garlic into the cooked onions. Scoop squash out and add to the pan. Add stock, salt and pepper, bring to a boil, simmer 10 minutes. Stir in 1/2 fresh oregano, then cool the soup, blend it, reheat (don't boil) top with salsa and fresh oregano. yummmy ♥ freezes well, too :-)