With all the traveling I've been doing, I haven't kept up with the CSA blogging at all. I have been cooking with it, but everything's been so rushed that I haven't written much down. Here's some of the last things I logged in:
CSA Week #17
There’s a million variations on dal (here's a typical recipe), but I used Bittman’s recipe because I have his cookbook. His is not spicy enough, however, so I chopped up some hot peppers and put it in the dal. I also chopped up the radishes and tossed them in there. And even though it’s unorthodox, I tossed the broccoli in there, too, because there wasn’t really enough of it to justify serving it on its own. Towards the end of the cooking cycle, I added parsley.
You usually eat dal with rice or naan, but I served it with leftover cornbread muffins, due to my “waste not” philosophy. This worked out well; it was delicious.
I served it all with a pear and spinach salad that had goat cheese sprinkles and the leftover basil dressing from last week.
For dessert, I made these pear cookies.
It was a super orange dinner. I looked for savory pear recipes to use up all these pears I have and found this amazing one that also uses butternut squash. So I made a ton of butternut squash/pear soup, since soup is a perfect food to have around for lunches as well as quick dinners of the sort I often eat at home. Because I have an immersion blender, it was a lot easier than the instructions on this page.
I also made one of our favorites, sweet PLTs, a delicious variation on the BLT that uses backed sweet potatoes with smoked paprika instead of bacon, and goat cheese instead of mayo.
I roasted the beets and cooked the collard greens in a skillet with garlic and salt, put it all in the fridge, and used it to dress my homemade veggie burgers that I ate alongside the soup for lunches.
The next week will be, by my count, week 20! This week will be an interesting challenge, for two reasons. One, we're deep into fall vegetables right now, and there are simply fewer recipes for localvore-leaning recipes for these vegetables. In fact, one reason to have this project is to explore that issue and find solutions. Two, I'll basically have two weeks worth of veggies to cook instead of one. Marc collected the CSA last week and I'll collect this week's. I suspect I'll be making a lot of stuff for freezing. And soups/sauces, to work through some of the sad vegetables that have been sitting in the fridge for a week. The good news is I'm unlikely to run out of onions. In fact, in a minute I'll be going into my kitchen and pursuing what we've got, since last night all I wanted to do was crash out on the couch after flying all day.
What are some of your favorite recipes for fall vegetables such as squash, greens, turnips and radishes?