I’m failing as a blogger this week: just too busy. But I have good reason. Today, I’m teaching 50 students (including some of my own from the Clark Honors College at U of Oregon, yay!) how to make “gifts in a jar” for the Master Food Preservers. Two full classes, yikes. I’ve started the dried vegetable chowder, washed over 100 jars and lids for various activities, prepped the dried tomatoes for sun-dried tomato oil, picked and washed herbs, withdrawn from my berry account in the special depository in my friend’s freezer, and even dried my own cotton-pickin’ raisins for the Swiss trail mix. All this is in the last quarter of the term, so it’s been a bit hard and the days have been loooooooooooooooong.
I still owe y’all a report of the delicious treats we enjoyed at the NW Food and Wine Festival in Portland last weekend, and another post on what we’ve been doing during our first week in the Dark Days winter local food blogging challenge. Soon, I promise. Stuff just keeps on, well, happening, know what I mean?
So in lieu of a real post, check out my latest food column in the Eugene Weekly, which hit the stands this morning. It’s all about a most regal Thanksgiving side dish — Squash Whip Queen of Hungary. For the column, I managed to get the photo of Anthony Boutard cutting squash this weekend on my mad dash to the Hillsdale Farmers Market. He was discussing the differences between the Sibley (not pictured), the squash I used for the purée (marina di Chioggia) and the musque de Provence in the back. Num num. The fruits of his labor are really something to see…and taste.
The picture at the top of this post is also from the Hillsdale Farmers Market. I didn’t write down the name of the farm selling these lovely romanesco and kale, but their produce arranger has a keen eye for green.
Ok, off to do the thousands of things that still need to be done. Wish me luck!
Culinaria Eugenius 
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