A hearty rain is currently scrubbing our Vancouver skies clean of the smoke that choked us all week. . . So no complaints about our Wet Coast weather, at least not for a few days. I am, as always happens for me in September, trying to get my head around another summer being gone — somehow, summers feel numbered, limited, my life’s supply now reduced by one, each September. Sorry, I know that concept has a decidedly morbid edge. It’s my little truth, though. . . (back in November 2007 I posted this sonnetby Edna St. Vincent Millay, and I’ve re-posted it a few times since then. She captures so much of what I feel about Autumn “and all is over that could come to pass / last year”)
Not that I dwell on it overly long because another truth about September is that it promises new beginnings. My Italian classes have started up again and I’ve scheduled sessions with a French tutor. Trying not to dwell on the cancelled trips of this year, of our granddaughter being so much older by the time we can visit — at least I’ll be better able to understand the locals and perhaps join in a conversation or two next time we’re there.
And as long as we’re here, I’m doing my best to embrace signs of Fall — such as this display of Red Kuri Squash at last Sunday’s Farmers Market.
Can you believe I’ve never bought or cooked one of these beauties? They seldom show up at grocery stores here, and I don’t think I’d seen any until one Wednesday a few years ago when we cycled the Roger Lapébie piste cyclable from Bordeaux to the weekly market at Créon.I wrote about that market day here. And was momentarily back there (ah, if only!) the instant I recognized the gorgeous red squash in our neighbourhood last Sunday.
So one came home with us.
And to make the most of it, I sketched it (and its table mates) before cooking . . .
Next, some quick research via Google to learn that these squash are known for their sweet, rich flavour. The descriptors “buttery” and “hint of chestnut” popped up regularly as well as references to the skin being edible. I sorted through a wealth of recipes and decided on a hearty salad which we had with a small halibut filet for dinner last night. Delicioius and healthy (and yes, buttery and hinted of chestnut both).
Here’s where I found the recipe for this Kale-Red Kuri Squash salad. If it appeals, but you can’t find Kuri squash in your neighbourhood, acorn squash would make a decent substitute, although it wouldn’t offer as lively a palette. (By the way, I roasted the pumpkin seeds, tossed in a bit of olive oil and salt. Honestly, that’s a bit too much fibre for me, but Pater munched his way through a few handfuls.)
Saturday plans here include a yoga class, making a pot of soup (I have half that squash left, roasted, and I think it will be a prime ingredient); reading a few chapters of an easy Italian novel, this week’s homework; and, in English, wandering the streets of Florence with detective Sandro Cellini thanks to Christobel Kent’s mystery novel A Time of Mourning. . . a cosy fall day, in other words.
And you? What are you up to this weekend? I’m curious to know.
I absolutely love the sketch. Might be my favorite of yours ever. And I haven't even started to cook squash! Will have to get going. xoxox.
Something very appealing about this sketch. Could it be that you got the color just so? It's the perfect orange.
slf
Test, testing, testing….
A.in London
Totally get the sadness you feel at the passing of summer and I think it’s wonderful that you’re able to share that. I hear you and send hugs.
I get similar feelings each year but they strike as autumn turns to winter. It may be a touch of seasonal affective disorder as I feel apprehensive about another winter approaching. Covid certainly added to my malaise this year but thankfully, I feel a lot better, downright jolly in fact, after we pass the shortest day of the year. All a bit mad really as our winters are mild compared to yours.
Love the squash, so beautifully rendered on paper and for your table. I was at my local farmers’ market yesterday; fabulous mushrooms and artisanal miso were among the things that came home with me. Your autumnal program sounds fabulous and your study of Italian shows the love you have for your daughter and her family.
Great sketch! My favorite squash, makes wonderful soup. I love to hear about your language studies. I study French and am looking into tutoring. How did you find a tutor if you don’t mind sharing. I have been following your blog for quite awhile, love it.
The sketch is wonderful. The background just enhances it. I may have mentioned before, please frame some of your sketches. This one for sure.
I love autumn. I think it goes back to growing up in Ontario. The mosquitos were finally finished for the year, and the colours of the leaves were totally magical.
Ali
Here in LA we have another month or so of summer weather, so I'm not mourning yet, although it hasn't been much of a summer with our continued lockdown. Your squash pictures make me view fall more favorably, however, and I've bookmarked that recipe for future dining adventures.
This weekend I've finished the shawl I was knitting, and now get to learn all about swatching. A friend and I are going to embark on our first sweater project together (we both took up knitting last year after years of crochet, and in her case, weaving as well), so I've been reading up about best practices for swatching, and will tackle that tomorrow.
Sitting outside in cool"ish" fall weather as I write. Fall is one of my favorite times of year for the temperatures although there is a certain amount of sadness as the flowers fade and plants prepare for their long winter's sleep. We hike and camp more in this weather which is a joy.
This weekend I am dragging my tired body out to add mileage to my latest virtual race. For Saturday, a 15 mile cycle and 4.25 mile walk, today will likely just be a cycling day. This evening we will entertain my stepson and beautiful new daughter-in-law, they are one of the blessings of Covid lockdown. The days are slipping by so quickly…
Your sketches are marvelous. And the salad looks delicious. Nothing like that squash is available near me. I'm still having trouble finding half the things I need in my grocery store. No farmer markets near me.
September school days–I'm trying to get my head (and temper) around the fact that on this Monday and on the following Tuesday, my 6yr GS will have to do virtual MAP (Measure of Academic Progress) testing in addition to his regular work. Most days he has four to six homework assignments in addition to 20 minutes each he must spend on reading and math programs–all this after his morning class time with teachers. For a first grader. God forbid we forgo testing in the midst of a pandemic when teachers, parents and students are already stressed to the max. Sorry–couldn't help the rant.
And finally, but most importantly, must say that the passing of Ruth Bader Ginsburg has cast a massive layer of sadness over my weekend. A giant of judicial integrity and social justice. An incalculable loss for my country.
Lisa, Thank you!
SLF: thanks also — and yes, I was really happy with that colour.
A: we can hear you 😉
Maria: Mushrooms and artisanal miso . . . suggests a delicious soup. . . or?
(and our winters in Vancouver are very mild compared to the rest of the country, tempered as we are by being next to the Pacific)
Northlac: Half the squash went in the salad, and then I made a delicious soup with the other half . . . planning to make soup from this squash again (looking for some at today's farmers market. As for the tutor, my husband found her a few years ago, searching online for a local French tutor. Depending where you are, you may find a "Centrel Culturel" or Alliance Française that might recommend tutors. Bonne chance!
Merci beaucoup!
Ali: Oh yes, those autumns! I have a few fond memories, driving out to Meech Lake in early October, for example. . . crazy colours!
Carol: Good for you, finishing that gorgeous shawl — hope you can find some cool weather eventually to enjoy it in. Also good for you taking the swatch-making seriously. I'd been knitting for decades, really, before I did, and although I've been fairly lucky with tension, gauge etc., I'm also lucky I have a few possible recipients when sweaters are a bit too big or a bit too small 😉 (lessons learned!)
Smithposts: I can see why you'd favour fall given the heat and the cold you soldier through in the other seasons! I'm amazed by your fortitude — and this latest challenge of yours is another example. Brava! Go You!
Mary: Oh, rant away! Absolutely with you on the top-down imposition of academic testing, against all the scholarly research-based evidence and recommendations. Ugh!
And although it's not my country's justice system that's now imperilled by her death, I share your sadness at Ruth Bader Ginsburg's passing. May her strength inspire what is needed to right a sackload of wrongs.
You've inspired me to try some new squash recipes. Generally it's a hard sell to le Monsieur, but after he heard me complaining to a friend last week about what a picky eater he is, he may want to prove me wrong. 😉
Your sketches are always charming. I'm glad you'll be able to be getting back to some of your routines. We probably still have months of "distancing" ahead, thanks to our administration's malignant bungling of the pandemic.
We have a few days of lovely fall-ish weather ahead before the heat returns. I'm choosing to be hopeful that won't necessarily mean more fires, though at this time of year, it's usually a given.
I feel the same about the passing of summer. Even though admitting all the beauties of autumn (the colours, the products, the light, the crisp air…)I can't help thinking that another summer is over, how many more to come…
I think your Kuri Squash is what we call Hokkaido over here. I use it for soup, and for a kind of stew with onion, tomatoes, chick peas and a few chopped dried apricots, seasoned with cumin, cinnamon and fresh coriander. Topped with some roasted pistachios. You can also add meat of different kind (the original recipe is made with lamb).
On sunday, I went to a park to look for a kingfisher that is supposed to live near a pond there. I couldn't find it, though. So I will have to ask the friend who told me about it to take me along and show me.
"As long as we're here" is our shared experience! Your Red Kuri is nearly the same as what is sold here as Ambercup.
My French class moved online; it is a bit flat, and time seems to crawl without the lively interchange of a group who's been together a few years, despite a skilled teacher and very willing students, just four of us now. I will treat myself to a tutor soon but it too has to be online as our case count is rising and we are asked to curtail any non-essential meetups.
After looking at our kitchen for six months, we decided to renovate it. Could have hung in another year or two, maybe but… "as long as we're here".
Susan, Eleonore, Duchesse: Thanks for your comments and apologies for not having replied earlier — we were away for a few days and cell service/Wifi was very limited.
Yes, Kuri squash is apparently the same as Hokkaido. It's delicious roasted/baked and served on its own or in a salad, but I also made up a soup with it — yummy! — and your stew looks like something we'd enjoy, Eleonore — oh, and we saw a kingfisher while we were away, probably just about when you were writing your comment 😉 We used to see them often when we lived by the water. Generally I'd hear them and then know to look for them.
Duchesse: Yes! both the Italian and the French classes are much less fun in Zoom — that microsecond of a time lag is surprisingly dampening to a good flowing conversation. Consequently, I've switched the French class for a tutor which works much better. Still doing the Italian class, but nowhere near as much fun as it was.
As for your kitchen reno, we're finally (been here four years now!) painting the walls in our own colours. . . 😉
Oh, and my cursory research shows that the Ambercup is very similar, but flattened where the Kuri has a point to its stem. And almost every description of the Kuri mentions chestnut flavour and thin skin; I don't see that for the Ambercup.