We are moving out of the corns and the tomatoes and into the squashes and root veggies! The fall crop of sugar snaps is coming in, along with spinach. The tomatillos are quietly saying their goodbyes until the next season, and all is well.
- Spaghetti Squash
- Poblano Peppers
- Sugar Snap Peas
- Gala Apples
- Buttercup Squash (the big round green one with the giant stem)
- Sugar Beets
- Bell Peppers
- White Potatoes
- Carnival Squash (the little speckled cutie)
- Salad Mix (I think mine may have fallen out of the box or I missed it at the pickup, you’ll have to imagine it for the purposes of this photo)
Today was also pickup for my small Meat Subscription! I’m excited to have the freezers full of good stuff and am currently contemplating what to thaw first!
You’ll probably notice I’ll have a lot of re-run recipes from previous seasons, such as tonight I’m going for the Chile Rellenos, my favorite thing to do with poblano peppers, and a great one for Meatless Monday. A quick tomatillo salad is marinating in the fridge and I’m slicing up some watermelon to go with some noodley broth for the boys- the oldest is getting over a cold and taking it easy food-wise and otherwise. My youngest is perfectly content with a salty broth and noodles over anything having to do with peppers. Perhaps another attempt at mastering this Kale Apple Cake is in the future but we’ll see what the week brings.
Believe it or not, I’m testing for my black belt soon, and it’s requiring a lot of extra training hours around dinnertime. I love trying out as many new recipes as possible, but I’m also grateful for the old standbys and re-runs when life moves from standard-busy to crazy-busy. When eating CSA year-round, having a plan B for your produce is a must. If you are ever looking for quickideas for a specific veggie, please always feel free to drop me a line, or search for your veggie in the Veggiescope for the tested recipes available. I’m here to help! Likewise, ideas are always welcome here so that our database of CSA ideas can continue to grow and to serve. I always say that 200 kitchens are better than one!