Hi everyone, Jess here. I hope you had a wonderful day today! The weather is shifting, the first frosts will be approaching soon, the leaves are turning, and the produce is amazing.
Look at all of the fabulous food from this week’s CSA! Let’s take a closer look:
- Sugar Baby Watermelon
- Box o’ tomatoes
- Classic Eggplant
- Poblano peppers
- String Beans
- Slicing Cucumber
- Salad Mix
- Golden Russet Heirloom apples
- Cortland apples
- Butternut squash
- Sugar Beets
- Rainbow Chard
Let’s take a quick hop through my kitchen!
It has been a very busy week. I had these grand plans to make a Veggie Version of Moussaka, before flat out running out of time (I find this is a dish I can only pull off on a weekend). I decided to switch to a grilled veggie dish, but when I was thinking about making it , the rains seemed to pick up, so I skipped that, too. Ultimately, I roasted some summer squash, zucchini, eggplant and tomatoes before layering them into a roasting pan. I put a layer of mashed acorn squash mixed with cheese on top, followed by a thin layer of grated Parmaigiano Reggiano. It was almost like Ratatouille in a pan (which if you haven’t had yet, is a go-to dish for late summer veggies.)
It was kind of like a ratatouille casserole? Not my best work, but I went into it with the best of intentions. For a better approach, check out this one below, from fellow Springdellian Ann B.
She took lasagna and replaced the noodles with slices of eggplant to create a masterpiece. Thanks for sharing, Ann!
For those with the egg share that don’t know this trick, use it to hold leftover eggs from the previous week’s share. This will allow you to bring your empty egg carton back to the farm stand!
Look at all of those pumpkins! It’s shaping up to be a beautiful fall, isn’t it?
Here’s a quick friendly farm stand reminder that now is the time to order your Thanksgiving bird, one of which I’ll be cooking up soon myself! Nothing quite beats a fresh farm turkey.
That’s about it for me this evening, I apologize in advance for my tardy Monday posts this month, I have a Monday night class that runs until 10, leaving me little time to get the post out before midnight. It’s a bit of a whirlwind at the moment. Thank you for tuning in, and feel free to check in with what’s cooking on your end!