CSA 2010, Week 18
October 6, 2010
I spent most of this past week on a staycation of sorts — my dear friend and frequent commenter Jodi came to visit from Canada, and we were barely in the house from last Thursday through Tuesday. Nor did we cook much, either, though J. threw together a broccoli/red pepper/BuddhaPesto pasta dish for us one night (we were exhausted and so thankful for a hot meal), and I made a roasted butternut squash/goat cheese/broccoli rabe pasta for us another night.
That still left a lot of vegetables staring back at me when I opened the fridge Tuesday afternoon. With my next CSA pick up just a day away, I knew I had to start some heavy-duty processing. I roasted carrots, onions, fennel, and parsnips. I also made Broccoli Rabe & Potato Salad (though I did it more like mashed potatoes with greens). Those vegetables plus roasted chicken comprised dinner last night. While the oven was on, I also roasted a whole tray of quartered tomatoes and onions, which I will puree as a sauce for a pasta dinner tomorrow night. And finally, to finish up last week’s bag of carrots, I baked Ina Garten’s Carrot Cake Cupcakes for a Dessert Social at our village library. Aside from a bag of cilantro, I succeeded in depleting last week’s share just in time to pick the one for today.
We received a head of lettuce, 1 bulb of garlic, a quart of beefsteak tomatoes, 4 Roma tomatoes, 2 delicata squash, a head of broccoli, a head of cauliflower, 1 red onion, braising mix, and spinach. I did not take any cilantro, since I still had from the two previous weeks.
I was excited to see the delicata squash, as I’m looking forward to making Maple-Glazed Delicata Squash Rings. I will save the braising mix to chop into meatballs, but the spinach and broccoli are destined for some sort of pasta presentation tomorrow night, along with the roasted tomato sauce I’ve already made.
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Filed under: CSA
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
Grammy | October 7, 2010 at 7:33 am
Your photos continue to be great! I look forward to seeing your visuals nearly as much as the menu & recipes.
2.
merrie | October 7, 2010 at 11:44 am
Love the delicata squash rings!
3.
Jodi | October 8, 2010 at 12:19 pm
The two meals we did have in the house were both lovely…and we had so many other lovely things to eat while we were out…I might still be full!:-)
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