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CSA Weeks 14-15: Summer Into Fall Edition

By Amanda Marcotte
Saturday, September 22, 2012 12:22 EDT
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Man, the thing I still find amazing about weather in New York, as opposed to Texas, is how it goes from summer to fall right away, like flipping a switch. One week, you’re eating tomatoes and sweltering, and the next it’s potatoes and greens and you’re wearing a jacket and making sure your tights collection is well-stocked. So different than Texas, where summer turns into fall in fits and starts that last all the way through Halloween some years.

CSA Week #14

Took the mounds of kale I had from last week and this, and made a kale salad with lemon juice and parmesan cheese. You toss it all together and let it soak in the fridge, and the lemon juice “cooks” the kale so it’s edible.

Dinner #1

Made this pasta dish, but added green onions and peppers to it, because that’s what I had on hand. Also, basil. I have a new herb mill that is supposed to be even better than the herb scissors. So far, I like.

Served the pasta with the kale salad on the side.

Vegetarian.

Dinner #2

Made this potato salad with parsley from my garden. It’s super easy and I recommend everyone try it. The only thing is you need to make it a few hours ahead, so it can get cold.

I got two acorn squashes, and I had some tempeh, so I went ahead and used this recipe for stuffed squash. I added celery from CSA and decided maple syrup sounded more fun than honey, which turned out to be a good choice.

Threw some more of the kale salad on the side.

Vegan.

Dinner #3

I was down to a ton of apples and ton of potatoes, so I decided to make apple curry soup, which is super delicious and can use up a pile of apples, with a couple of potatoes for heft.

I get some smoky cheddar from the CSA, so I made grilled cheese sandwiches to go with it.

Vegetarian.

CSA Week #15

Dinner #1

Took potatoes, chard, collard greens, peppers, and onions, put them in a pan with salt and pepper and wilted the greens. Added chili powder, a Goya packet, and garlic. Threw some pinto beans in and stewed it all with beer.

Took the 10 apples and made applesauce, which sounds hard but is really easy.

Took two pears and made muffins with them in the same way you would with apples. But with pears.

Vegetarian, because of the eggs and milk in the muffins.

Dinner #2

Marc was working late, and so it was just me. A perfect occasion for a simple stir fry, so I made one with tofu, corn, bok choy, broccoli, and green onion. I made a simple garlic-ginger sauce to go with it and ate it over rice.

Vegan.

Dinner #3

Tomatoes are coming to the end of their sadly short season, and so I had to make at least one dish around them, instead of just easy them straight, which is my usual habit. So I tweaked this recipe from the Homesick Texan for tomato pie, basically by holding the bacon. The pie crust is actually pretty thick, so I don’t know that it needs to be rolled out and lifted. I just put it in the pan, wet my hands and squished it down.

For a healthier side with some protein, I made this mixed bean salad with the green beans.

Vegetarian.

 

Amanda Marcotte
Amanda Marcotte
Amanda Marcotte is a freelance journalist born and bred in Texas, but now living in the writer reserve of Brooklyn. She focuses on feminism, national politics, and pop culture, with the order shifting depending on her mood and the state of the nation.
 
 
 
 
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