It definitely felt like fall today. I’m not sure I’m ready for the type of weather that finds me wearing a sweatshirt with a fleece over it. But ready or not, here we are. Winter squash is definitely here, with several varieties available at our CSA yesterday. All the squash varieties were 3 pounds per item, which made it even more tempting. I always struggle with the arrival of fall and winter produce. It’s exciting to eat something for the first time in six or more months, so I always jump at the chance to take some home, but then I remind myself that I’ll be eating squash and potatoes all winter long and I won’t be so excited about it in February. Still, I couldn’t say no to the first butternut squash of the season.
The Pick Up:
butternut squash, carrots, delicata squash, peppers, tomatoes, chard, potatoes, romanesco cauliflower, kohlrabi, garlic
The Plan:
| pierogies + kielbasa + roasted cauliflower | Cauliflower tortilla (Recipe Girl) tacos with kohlrabi slaw and black beans | Butternut squash bites + sliced tomatoes and/or kohlrabi | Egg Curry Breakfast Bowl (Whole Grain Promise) + roasted delicata squash | Crispy Pan-Fried Beans and Wilted Greens (The Kitchn) + couscous | Spaghetti with Herbed Tomatoes and Cheese + steamed broccoli | Potato hash with diced red peppers + roasted romanesco |
Lunch: curried vegetable and chickpea stew with kale instead of spinach (which I didn’t get around to making last week)
