Fall Food

This week we got in these black truffles. They are the nicest truffles I have ever seen. They are so pungent. I have some of the truffles in a jar with eggs. The eggs will take on the flavor of the truffles. Most of the time I think truffle dishes have too much flavor for my personal taste but eggs that have been flavorized in this way are a fantastic balance of flavors. I also have some of the truffle in a jar with sticks of butter.
Today I have to slaughter our last big Boston Marrow Squash. I think most people assume that we have it solely for decorative purposes. This is the second Boston Marrow we got from Dan Jackson. They have both weighed in about 40-50 pounds. They are considerably bigger than average. Dan said that during our stretch of 90+ degree weather the growth exploded. He has some that are nearing 100 pounds but that would be too much squash for us to use at one time.
In the next week we will use some of the squash as a vegetable on plates, some will be made into pie and some will be made into squash enchiladas. I like to make these enchiladas at least once a year. The recipe used to be listed in the sidebar. I will have to investigate where all of those recipes went.
Speaking of recipes, in the January issue of Bon Appetit magazine there will be a recipe for my Greek yogurt panna cotta with poached pear. They requested the recipe two years ago and I have just learned that they have finally gotten around to using it.