vegetarian sushi, etc

veg sushi november

In addition to winching the old mill runner out of the muck, last weekend we got together with the Wilkins gang and rolled a big heap of vegetarian maki – 2 batches of rice the way I make it (3 cups per).  Ingredients included carrots, avocado, sweet potato, daikon, asparagus, jicama, red peppers, cream cheese, cucumber, tofu, fried portabello, sprouts, and probably a couple other things I’m forgetting.  The boys were surprisingly helpful – Bodhi especially enjoyed hacking up the rolls with a big knife.

The previous weekend I made a big pot of curry with the last summer vegetables from the garden, a big armload of eggplants and green peppers I gathered just before the first hard frost:

curry

At this point, the garden is basically kaput for the year, with the exception of the kale, which is still going strong.  We had good corn and spuds this year, lousy tomatoes, and amazing squash: two large wheelbarrowloads of butternut squash out of an area of about 20×20 feet:

butternuts 2013

Butternuts are hands-down the best winter squash – tasty, high-yielding, and lots of food per fruit – compared to a thin-walled, tough acorn, a watery, stringy pumpkin, or the other random also-ran varieties, butternuts are where it’s at.  There’s something especially satisfying about squash, potatoes, and other garden produce that actually contains meaningful quantities of calories – unlike the excess of cucumbers or tomatoes that gardens produce in the height of summer, that heap of squash could actually feed several people for several days.

 

 

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