CSA Box – Week 14

I can’t believe it’s October already! This evening I actually have the fireplace on. I know, I know – it’s not that cold, but the squashes in our CSA box have changed from the summer variety to the winter variety in the last couple of weeks, and that’s my cue for warm, cozy things.

Here’s what we received in week 14:

carrot soup for an afternoon snack

carrot soup for an afternoon snack

Carrots: Last week I shared a recipe for Carrot, Ginger, and Cardamom soup and I can’t stop making it! The carrots in my garden are almost ready, so I’ll have lots for the freezer this year. Some friends of mine have mentioned trying it out with squash, so I think I might give that a go too.

Chard: We received a large bunch of rainbow chard in this week’s CSA share. I have sautéed some of it and chopped up the rest into ribbons to add into salads and soups.

Chicory: This is another name for endive. Normally in the store you see just the small, middle part of the chicory. The head we got was large and looked more like a cross between savoy cabbage and romaine lettuce. Our CSA newsletter included a recipe for braised chicory, so I gave that try. It was quite nice.

Cilantro: I’ve been adding this to salads all week and made a small batch of guacamole, using the tomatoes we received.

Grapes: I didn’t know what to do with these and they were very, very ripe. The flavour was strong, more like a concord grape, so I froze them. I think I will end up eating them like that (frozen grapes are an awesome treat) or making a jam.

Lettuce: Salad, salad, and more salad. Just a few more weeks of these nice summer lettuces and then I think we will be on to the hearty greens only throughout the winter.

Peppers + Tomatoes: I added these to the previous week’s summer squash and some onion and potato that I had in the pantry for one last summer stew. It’s on to the heavier foods now, and to be honest, I am looking forward to it.

green tomatoes_brightGreen Tomatoes: I added one to the guacamole I made and threw the other into the stew.

Shoots: I have continued to add these to salads, soups, and sandwiches. They are so good to have on hand that I am thinking about growing shoots and/or sprouts through the winter after our CSA is done.

Spaghetti Squash: I love using spaghetti squash in place of, well – spaghetti! I just cut them in half, remove the seeds, and roast skin side up for 30-45 minutes at 350, depending on the size of the squash. Once cooked and slightly cooled, I scoop out the flesh and serve with pasta sauce or pesto.

Have you noticed the change of seasons in your cooking? What foods are you making now that you weren’t in the summer?


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