Transient Thursdays - Autumn Cookin' with Kyle

I feel the dust slide between my hands and the winter squash as I rifle through the giant cardboard bin at the farmer's stand. With the smell of hay and fires in the breeze, staring into a kaleidoscope of earthy vegetable colors, I whisper, “man, I love autumn.” The crisp air, the colors, the scritching sound of leaves blowing along the street kindle a quiet joy in my heart. Choosing some for their aesthetic gnarliness, and some for eating, I bring as many squash to the checkout as my arms can carry. Squash are beautiful, inexpensive, rippin' with nutrition (see?), and a versatile cooking ingredient. There are tons of types of edible winter squash, far more than what is typically seen in the grocery store.

Guest Blogger Thursday - Amanda K.

Quite possibly my favorite time of the year is autumn. In Central New York, fall comes when the weather turns from warm (mid 80s cannot be considered hot) to cool (after mid-Septemtber, CNY should be considered lucky to see temperatures above 70 before May). The sun is hidden most days by gray clouds that bring with them rain and the leaves on the trees turn from green to all shades of orange, red and yellow. Come Fall, New York State Tourism releases foliage reports and updates them weekly to keep the public up to date on the best areas to visit according to whether or not they are close or past their peak.