Look at all of the fabulous food from this week’s CSA! Let’s take a closer look:
- Sugar Baby Watermelon
- Stored for use
- Box o’ tomatoes
- Spring D’Ell Ts
- Chopped for Burrito Thursday and in Butternut Squash Filling (see below)
- Classic Eggplant
- Baba Ghanoush (served with chips and spread on pizza crust)
- Poblano peppers
- Chopped up in Butternut Squash and Black Bean Burrito Filling
- String Beans
- Steamed and served as-is with butter
- Slicing Cucumber
- Enjoyed as-is
- Salad Mix
- Golden Russet Heirloom apples
- Cortland apples
- Butternut squash
- Sugar Beets
- Roasted and sliced into salads with goat cheese and balsamic glaze
- Beetza Pizza
- Rainbow Chard
- Some carrot tops frozen for Thanksgiving Turkey stock
- Carrots sliced and enjoyed as-is with the boy’s lunches
- Watermelon (maybe a yellow one?)
- Red one- cubed and enjoyed
- In Apple Walnut Dill Salad
- Enjoyed as-is
- Munched on here and there with lunches and dinners
- Added to morning breakfast smoothies
- Salad Mix
- Roasted Beet Carpaccio
- Shredded and served on burrito night
- Wraps for apple salad & beet salad
Let’s sneak a quick peek-a-loo in the kitchen this week!
Whenever beets come into the house, my usual first move is to crank the oven to 375, wrap them in foil with a little bit of olive oil and roast them until tender. Then I can slice them up and use them at will. My favorite thing to do is to add goat cheese crumbles and drizzle with balsamic glaze.
I have a thing for this Apple Walnut Dill Salad. Often when apple season rolls around, it can be a bit overwhelming at times. I find this savory salad to be a different and delicious way to use apples. There are a few sprigs of dill left in the PYO herb garden, so try this savory salad today! The grapes in the recent share box make a wonderful addition!
Drawing from this recipe for Butternut Squash and Black Bean Enchiladas, I made a filling for burritos. It incorporates tomatoes cooked down into a sauce, roasted squash cubes, black beans, onion, garlic, and some roasted poblanos. My usual spice ratio is one Tbsp chili powder to 1 tsp cumin. Here’s a pic it being cooked.
Check it out the next day! You can see that the flavors had a chance to develop overnight. The way they absorb into the squash is simply delicious. A little greek yogurt mixed with salsa makes a nice topping. So healthy and scrumptious!
I took my two eggplants and made a Baba Ghanoush, my go-to recipe when things get busy. I kept a little bit to enjoy with chips.
The rest I saved for Pizza Night. The boys had a simple tomato and cheese pizza, but I’m honestly a little pizza’d out. I took the Baba Ghanoush and spread it on some pizza dough. I then spread some roasted acorn squash over the Baba Ghanoush and tossed on some cranberry sauce and goat cheese crumbles. On the other half of the pizza, I put sliced beets and goat cheese with the squash.
This was a satisfying dinner. The earthy beets, the sweet squash, the nuttiness of the Baba Ghanoush, the tangy cranberries and the goat cheese to round it all out… It was quite the taste sensation, and the exact change I needed on Pizza Night.
My acorn squash was baked and headed for a Winter Squash Soup. Squash soup just tastes like liquid autumn to me, and makes a quick and easy lunch for this busy mom.
That’s about it for me this week. Be sure to save the date of October 28, we’ll be having a canning swap at the Halloween Bash in the ‘Dell! If you have a meat Subscription that picks up this month, be sure to pick it up Monday unless you’ve talked to Farmer Jamie about a different date. Hugs all around and see you back here on Columbus Day!