Autumn Frost (aka Koginut) might be the Cosmic Crisp of Winter Squash, and members of the CSA should be happy to know that the yields were plentiful this year. I don’t want to jinx it, but I think we’ve finally dialed it in on this one. It works on its own timeline, that’s for sure. A cross between Butternut and Kabocha, this whimsical little gourd not only looks cool, it really delivers on flavor. The outside might be beige, but the inside is a vibrant orange, super sweet and pleasantly aromatic—it kind of smells like a melon when you slice into it. Autumn Frost begs to be roasted up in cubes or wedges and eaten as part of an exceptionally delicious Fall Salad (maybe with some of the tender Red Russian Kale that topped our harvest list this morning…hint hint…nudge nudge). I roasted a good sized one up over the weekend for taste testing, and used half of it for dinner with chicken and rice and the other half as a puree for making Violet Witchel’s Pumpkin Parfait Oats, which Hazel declared “suuuuuuper edible” on her way to school. Mom win!

The fields are certainly wetter than they were a week ago, but that didn’t stop another full-on-flourish of Broccoli from coming on for this week. And thank goodness for that—if ever there was a week for a pot of soup or a roasting pan of veggies, the one inches upon inches of rain in the forecast, this is it. And if ever there was a vegetable for the job, Celeriac is the one to bring things together in a delicious way.