|Stuffing staymans into a peck bag.|
|The perfect butternut squash|
It is so good, it'll make you cry--but only when the staymans are in season. Today was stayman day in the Smith household, so Margie and I drove out to Ikenberry Orchards in Botetourt County to pick up a load. I got half a peck (and I can stuff one of those peck bags), which is enough for a while. I also picked a nice fat butternut squash.
I'll cook about four apples and the two-pound squash, puree them, caramelize an onion, chop some garlic and saute it in three tablespoons of olive and three tablespoons of butter. I'll add a quart of chicken stock, cup of heavy cream and add a tablespoon of Worstershire, a third of a cup of Parmesian cheese and a smidge of nutmeg. That'll all simmer until it has a single taste ... about 30 minutes.
I'll refrigerate it over night and then serve. I love to watch people cry when they taste it.
Ikenberry's was a busy place with people loading up on pumpkins and other fall goodies, but the pumpkins were nearly gone. I am accustomed to seeing half an acre out there, but there were only a few available. But there was plenty of other great food inside (and Margie loaded up on the most expensive of it).
Nice day trip. Now comes the cooking.
|You want a pumpkin? Good luck.|
|Just a few remained.|
|Margie's looking over the boxed soups.|
|Young woman re-stocking the apples.|
|Colorful fall goodies for your home.|
|Country (style) ham.|