Fall is here and along with it, many of those homey sit-by-the-fireplace comfort dishes. Let’s take a look at how our share boxes are changing, and how we used these items in our households this week.
- spaghetti squash
- sugar baby melons, watermelons
- Rinds are in Jess’ freezer awaiting another pickling session
- Grilled Watermelon and Tomatillo Salad with Feta
- One more melon awaiting Watermelon Sherbet
- tomatillos (Jess only)
- eggplant (Jess only)
- Roasted and sliced for various uses, including Jess’ favorite Roasted Beet Carpaccio
- Roasted and eaten in salads
- 2 used in Slow Cooker Honey Garlic Chicken
- 2 saved for Kale Dusted Hash Browns
- Quick baked potatoes for lunches
- Slow Cooker Applesauce
- Peels used for Apple Chips
- Quick apple pie filling
- Apple Brownies
- in Roasted Beet Carpaccio
- side salads
- collard greens
- Blanched and frozen for Winter Smoothie use
- sugar pumpkin (Sarah only)
- Puréed and added to rice to stuff zucchini boats
- bell peppers (Sarah only)
- zucchini (Sarah only)
- acorn squash (Sarah only)
- Swiss chard
All other veggie scraps composted unless otherwise noted.
Another wonderful week to carry us through the last of our summer sun. We look forward to tomorrow’s “Show” highlighting the produce of the Summer CSA week #15. In the meantime, here’s a quick word from Jess:
Tonight I planned to post about how to break down a Springdell Chicken, but when I realized it was going to be a loooooong involved post, I decided we’ll need to give it breathing room in it’s own post, (rather than in a blurb at the end of the “Tell”). Instead, tonight I’d love to check-in about a squash that’s been getting some buzz on the Springdell CSA Facebook page in recent days. I’m talking about the Red Kuri Squash!
For those of you that have a red kuri and aren’t quite sure where to start, I wanted to share this recipe from Not Eating Out In NY. We love it here at the Anderson Household (and squash is usually a lukewarm veggie with my boys). To hopefully entice you, here’s an older photo of this recipe served atop a bed of my kale dusted hash browns.
I have not received a red kuri during my share pickup this season, perhaps tomorrow, or perhaps a different squash will grace my crate. It’s part of the charm of the CSA, you just never know what’s coming your way! Even between the squashes there are many different varieties. Looking at the Not Eating out in NY red kuri squash, it looks much different than the variety we have seen at the ‘Dell (which to me looks more like an orange Hubbard- except you can eat the peel of a kuri!) Please don’t hesitate to check in with us if there is a variety you’re not sure about, cooking-wise or otherwise. We are here to help and to learn with you! As always, we look forward to storing and enjoying the venerable cornucopia of Springdell goodness with you over the coming fall days.