Exotic Cheesy Acorn Squash and Leek Dip

Lisa created a great dip for using acorn squash (or the squash of your choice) and leeks. The ingredients can be used with chips or grilled baguette slices.

I normally suggest people cook their squash whole, but in this case it is beneficial to cut then in half and remove the seeds.

We served this when we had company the other night to rave reviews.

Sweet Pickles - Bread & Butter

I have often wondered why those nice crunchy sweet pickle slices are called bread and butter pickles. Maybe it is obvious to everyone else, bread and butter has the connotation of sandwiches, so I guess it is a sandwich pickle vs. a hamburger pickle.

So I did a little research on this.

Turns out the sandwich part is a good guess. These pickles were developed during the Great Depression when food was scarce and cucumbers were plentiful. The pickles could be preserved for a time of winter scarcity. Cucumber sandwiches were a frequent healthy meal during the off season when garden vegetables were not available but bread and butter were plentiful.

Here is a great recipe that I have made several times and have been fine tuning the approach and seasonings. The first time I made it we ate two jars in the first day.

You can make these two different ways one is without canning call refrigerator pickles and the second by using a water bath to heat and seal the jars. You can also salt the cucumbers for a more crispy pickle or use them unsalted if you want a low salt alternative.

Horray for Grilled Cheese Sandwiches with Local Ingredients

I have been experimenting with making grilled cheese sandwiches these last few weeks.  The grilled cheese is kind of a lost art. My mother used to use velveta cheese on white bread (not so healthy). But many upscale restuarants have redicovered the grilled cheese as a multi-faceted comfort food with unlimited possibilites and a full spectrum of local foods options.

Here are some ideas for putting a zip in your grill.