One of the many benefits of being a CSA member is that it helps my brain remember that summer isn’t over yet – no matter how much I love fall. It’s the middle of September, but there’s still so much variety available. It’ll be squash season before we know it, but for now my kitchen is still full of tomatoes, broccoli and bell peppers.
The Pick Up
The Plan
leftover Italian Sausage and Pepper Baked Ziti (The Kitchn)
Baked eggplant with bell pepper slices
black bean tacos with roasted delicata squash
dinner at Fresh Grass Music Festival
takeout pizza
Sheet Pan Chicken Fajitas (The Kitchn)
Creamy Broccoli and Leek Soup (Everybody Likes Sandwiches)
also: Spicy Mustard Viniagrette potato salad for Sunday’s church picnic
lunches: Spiced Chickpea Stew with Coconut and Tumeric (Alison Roman/NY Times)
