The farm supported through out CSA is wrapping things up for the year, which means big, diverse shares. I’m pretty excited about all of the veggies (especially the ones that are more specific to the fall), but there is so much produce!
There were a few fun tidbits in this week’s email, including ways to store squash in pantyhose (apparently this is very effective, but I think I’d rather just roast and freeze any extra). It also seems that the animals on the farm are already putting on heavy coats, so the farmers are predicting a long and cold winter.
In any case, here’s our haul:
Eggplant: D just made a tasty eggplant Parmesan, but I’m not sure where this one will wind up.
Butternut Squash: Oh, the possibilities!
Zucchini/Summer Squash: Roasted, grilled, served in omelets – we have some good options here.
Hot peppers: I’m sure these will wind up in some appropriately spicy dishes.
Radishes: We had a tasty Asian dish at the beginning of the summer with radishes – maybe I can convince D to make it again.
Cucumbers: Salads and snacking. And then I’m swearing off cucumbers for the rest of the year. (I never thought I’d say that! I used to love cucumbers!)
Potatoes: I’m pretty sure that a potato-leek soup is coming soon. It’s the perfect weather for it!
Peppers: The spicy zest of cooking. (Especially when you don’t have onions.)
Purple beans: Don’t they look awesome?? I want to make sure to maximize their color impact, so we’ll probably just saute these guys.
Lettuce: I’m having a salad for lunch, and am very excited about it!
Basil: I’d like to make some basil pasta, but this might wind up as a simple pesto. Either would be very tasty.