My cucumbers look like they have about 10 more cukes setting right now despite the cold weather. I wear my jacket out in the garden in the morning and you can see my breath. Brr. I still haven't turned on the heat yet. I remember I used to turn the heat on around September 19th. I remember the date since it is my son's birthday. But in the last five years or so it hasn't been as cold in the fall - or maybe I just put up with it better. This morning it was 64F in the house which is quite tolerable, especially since it doesn't last long. Our house has a lot of windows and if there is any sun, it heats up fairly quickly.
Hmm I seem to have digressed from my cucumbers. I wasn't going to make more pickles since I was keeping up with the cukes, but now they seem to be over taking me. I've been collecting them in the fridge and not eating them all. So I made more pickle juice and started putting them in jars. This way I'll only have to eat one fresh cucumber a day and the rest can be saved. I can probably save them and bring them to Thanksgiving. That would be nice. I will have to hand off a jar to my friend though as I still have way too many pickles.
That was this morning and I barely finished the pickles before I had to run off to work. This afternoon I stopped at the farmer's market. Jennifer from Veg*n Cooking and Other Random Musings, really made me want to try delicata squash. Now I had just picked up two butternuts from our local farm, but I'm thinking more squash must be good. So yes I was looking for more this afternoon.
I found three different looking squashes that were all labeled delicata. One which looked like I thought delicata was supposed to look like, was an elongated squash with yellow and green ribbing. The next was the same shape but yellow and orange (a riper version perhaps?). The third was a squat version in the green and yellow color. It sat on its end. I loved the way it looked so bought that. Right now I'm busy cooking it all up - including the butternuts (in a roasting pan filled with water each half lightly brushed with olive oil at 400F). I'll mash it once it is done and freeze it in cup servings. One of the delicata halves I'll be eating tonight. I put some maple syrup and butter in the hollowed out section. That ought to be yummy.