Dark Days 13: Meatless

The storage onions are tired of winter, but at least I can find local onions this winter.  Last winter, they disappeared from market around November.

Overhead as Ben dug seeds out of the crook-neck pumpkin: "Nasty nasty slimey junk."

The Dark Days' people have issued some themes as contests.  The current contest is vegetarian.  No problem - we eat vegetarian most of the time.

I was pleased with the balance of tastes, textures, and nutrition in this menu.  However, the casserole was less than great because I absentmindedly doubled the yogurt.  I've made this casserole before and we like it, but this time it was watery and the squash was puny because it was a bad season for squash.  Plus, I had carefully fiddled with the seeds to have something local and crunchy for the top, but they were just too hard for pleasant texture. 

The bean spread, however, was lovely.  I modeled it on hummus, but used as much local stuff as possible.  I even plucked some parsley out of my back yard that had survived the winter.

Menu:
Arabian Squash Casserole (from Moosewood)
green salad with honey mustard dressing
homemade tortillas with white bean spread

Dark Days' Ingredients, all local, and where specified, organic:  organic crook-neck pumpkin, homemade yogurt, organic goat's-milk feta, organic onion, organic green and purple lettuce, organic honey, horseradish, organic WW pastry flour, milk, butter, organic white beans, organic parsley, organic garlic