After years of CSA membership, I’m pretty in tune with what’s going to be available every week for months and what may only be available for one week. My predictions aren’t perfect – we were still picking up tomatoes last week and I’d been getting them every week since September with the fear that it was the last week. Not that I’m complaining; tomatoes are the best.
That’s the mode I’m currently in with members of the brassica family: broccoli, cauliflower and romanesco cauliflower. I know they won’t be around forever and they look so good every time I see them at the farm. It doesn’t hurt that Brian’s favorite vegetable is romanesco. Do I need all 3 similar vegetables during the same week? Maybe not, but who knows what’ll be available next time.
The Pick Up
carrots, romanesco cauliflower, cauliflower, beets, broccoli, sweet peppers, butternut squash, delicata squash, potatoes
The Plan
pepper, potato and cheese frittata with roasted romanesco
When in doubt, frittata is often the answer
Butternut Squash and Caramelized Onion Galette (Smitten Kitchen) with sautéed beets
We’re big galette fans, so I’m really looking forward to trying this new (to me) recipe
Chipotle Portobello Oven Fajitas (Budget Bytes) with roasted delicata
A new to me recipe!
Nordstrom’s Tomato Basil Soup (Serious Eats) with Grilled Cheese
I have made this soup countless times. So simple. Highly recommended.
Blackened Broccoli Pasta with Charred Lemon and Goat Cheese (How Sweet It Is)
I’ve never made this before, but I always enjoy Jessica’s recipes.
Curried Vegetable and Chickpea Stew (The Kitchn), with kale from last week instead of spinach
A recipe I loved so much, it got its own feature in this blog post.
lunch:
Spicy Squash Nuggets with Honey Lime Dipping Sauce (Peas and Thank You)
A fall/winter favorite, you can expect to see this on the menu frequently in the next few months
leftovers – Curried Vegetable and Chickpea Stew
