CSA Week 17
/I still have a few potatoes, sweet dumpling squash, chives, and bell peppers left from week 16. The potatoes will keep. I’ll bake the squash in a few days I should freeze the peppers and endeavor to use up the chives as quickly as possible.
The share this week was a typical fall bounty:
Beets ---- I am making fruit beety with the beets and using the stems/leaves in stir fries
Broccoli ---- We were warned by the farmer to soak the broccoli to get the insects out of it. I’ll probably make slaw out of it after that….which can be used in salads and stir fries
Bell peppers and snack peppers ---- It’s a bit overwhelming but I like peppers both raw and cooked
Parsley – I’ll use as much as I can fresh but will probably end up drying some of it.
Thyme – I traded my hot peppers to get a second bunch! I’ve become a fan of thyme in stir fry and soup…and it dries very easily
Kohlrabi – I’ll use the leaves and stems in stir fries. The bulbs may become part of the slaw I make with the broccoli
Tomatoes – We are down to a pound of the red tomatoes this week. I got a pint container of the sun gold tomatoes as my pick from the overage table.
Butternut squash – This is probably my favorite winter squash because it is big enough to have enough left over to make custard (made with the cooked squash instead of pumpkin but otherwise the same ingredients)
Eggplant - There are two again this week. I plan to make another batch of eggplant balls and may freeze some of them.
Yummy meals in week ahead!
