Even though we're still deep in the heart of summer, I saw some squash this week that was undoubtably the earliest winter squash: it had a thick skin and had to be cooked, unlike zucchini or patty pans, which can be eaten either raw or cooked.
I asked the farmer what the variety was called and she said she didn't know, just some early variety of winter squash. Of course I bought one.
Part of me is certainly looking forward to apples and pumpkins and harvest food, but it's always bittersweet to actually find them. It's hard to believe when it's 90 degrees outside, but summer is almost gone.
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