It seems like every season, we’re overwhelmed with one or two different items from our CSA, even though we get a half-share every week. This year, it’s heavy on winter squash and Napa cabbage. I’m not super crazy about winter squash – it’s all a little too much like pumpkin for me to love it. But delicata squash is a different story. It’s got a great flavor and a delicate skin that doesn’t need to be peeled. My favorite way to eat is is cut into rings and sautéed stove-top, with a sprinkling of parsley before serving. But I’m always looking to try new ways with delicata, and this one, with onions, maple syrup and mustard, is a little unique and pretty delicious. Larry particularly liked it leftover with his eggs for breakfast.
We had the side taken care of, and the main course was determined by our haul from this week’s Siren SeaSA delivery. I love the idea of getting regular deliveries of fresh, local seafood, but we haven’t been members long enough to be totally thrilled about getting sardines again. But that’s what was running. And it’s not like they were bad – they’re actually pretty delicious, but they have to be cleaned, and dealing with the bones is a little irritating.
Last time, we grilled the sardines. That’s probably still my preferred way of preparing them. This time, we went the Spanish route – roasted in smoked paprika oil and served alongside simple boiled potatoes with aioli. The recipe (linked below) is from another of my favorite sources, Melissa Clark. I particularly liked the potatoes with aioli. And the sardines are good roasted with smoked paprika… but like I said, I think grilling is still the way to go.
- Roasted Sardines With Smoked Paprika Oil and Aioli Potatoes (Melissa Clark)
- Roasted Delicata Squash & Onions (EatingWell, November/December 2010)
Wine: 2004 Thomas Coyne Grenache (Livermore Valley, California). I picked this wine because I thought a Grenache would pair well with the Spanish flavors in the sardines (it did). But we were unexpectedly pleased with the wine – we expected it to be just okay, an everyday sort of red. Instead, it was well-balanced, with plenty of berry fruitiness still there.
