Jeff Epler's blog

Butternut Squash Casserole (a Kirst Family Recipe)

• 1 lb squash, cubed
• 2 apples, cubed
• 4T butter, melted
• 4T brown sugar
• 1/4t nutmeg
• 1/3c chopped pecans

Mix squash and apple in baking dish.

Mix together melted butter, brown sugar, nutmeg, pecans.

Pour butter mixture over squash mixture. Stir.

Bake 1 hour at 375F or until tender.

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Recipe: Farmers' Market

• 2 Weir-Keuhl baguettes

• 6 medium tomatoes

• 4-ounces of locally made quark (soft cheese spread)

• 6 nectarines, even though they come from California

When you get home, cut a 4" piece off the remaining baguette. Split the piece lengthwise. Spread quark on one piece.

Now, core and begin slicing a tomato. Eat the first slice, because it's not flat and won't work on a sandwich anyway. Put the next two slices on the other piece of bread. Eat the last third of the tomato, because there's no room left on the bread.

On top of the tomato slices, put a generous amount of fresh-ground pepper and a dash of salt. Go out to the garden and grab a few basil leaves. Add them to the sandwich too.

Eat it while listening to Garrison Keillor talk about the Lives of the Cowboys.

When that's gone, it's time to eat the next nectarine. It may be a good idea to do this at the kitchen sink, not at the table.

If that's not quite enough lunch, slice off another 2" of baguette and put nutella on it.

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