When I posted my last CSA run-down I was sort of apologetic for not updating in over a month. Since then I’ve decided that I like reporting on several weeks at once. So much of the produce we pick up gets used in our lunches (carrot and pepper sticks, etc.) or as side dishes (broccoli, salads, kale chips) that a weekly post doesn’t seem necessary. Let me know if you feel otherwise.
The week of September 19:
Fennel, spaghetti squash, broccoli, potatoes, carrots, red peppers, cauliflower, onions, green tomatoes
The week of October 3:
Eggs, potatoes, broccoli, garlic, tomatoes, peppers, kale
I’ve been trying to be more creative with our vegetables of late, but most of the meals didn’t get photographed. A couple highlights:
Gobi Masala (Cauliflower Curry) from Herbivoracious – Not wasn’t as flavorful as I’d hoped, but simple to prepare, filling and satisfying. We served it alongside Israeli couscous and some cooked red and green tomatoes.
Tuscan White Bean Pizza from No Meat Athlete – This pizza has been on the semi-regular rotation for a couple years now and I had no complaints when Brian requested it for this week’s menu. As usual, I added extra Italian Seasoning to the bean mixture. If you’re skeptical about vegan pizza, this might change your mind.
In case you missed it, I also wrote a post about creamy leek and potato soup and a post about baked spaghetti squash – lasagna style, both of which used vegetables from our CSA.
It seems like the summer part of our share flew by (just 3 weeks left!). The end of tomato season is kind of depressing, but I’m looking forward to squash and potatoes so I guess I’ll be alright.