I didn’t have a chance to “edit” my box contents this week, so this is a box straight from the CSA. I would have held off on more potatoes, I think, but otherwise I’m pretty darn excited about everything that arrived.
Yukon Gold potatoes – 1.5 pounds
Savoy cabbage – 1 bunch
Spaghetti squash – 1
Yellow onions – 4
Red radishes – 1 bunch
Beefsteak tomatoes – 0.75 pounds
Collard greens – 1 bunch
Red Leaf lettuce – 1 head
Braeburn apples – 3
Bartlett pears – 4
Valencia oranges – 4
Pomegranates – 2
I’m trying to stay on top of the potato influx. This week’s will get used along with the onions in my vegan spin on a Marcella Hazan potato-tomato gratin. So yummy. The Savoy cabbage is exciting. I used to use it in ribollita (Tuscan bread soup), but I haven’t made that since going gluten-free. I do have some slightly stale but still delicious garlic-kale sourdough from Bread Srsly, so maybe I’ll give that recipe a revisit. In the meantime, I’m going to try out a recipe from The Vegan Slow Cooker for Hard Cider and Cabbage Stew. I have a sad little past-its-prime apple that will be very happy to go into stew, I think. The spaghetti squash is intriguing. So many people recommend eating it like pasta, with a sauce on top, but that isn’t super appealing. I’ve found a recipe for spaghetti squash cakes I’m looking forward to trying out. I’ll let you know how it goes.
I love all this fall fruit. Peaches and nectarines and cherries are so decadent and such a treat, but I get equally excited at the arrival of fall fruits like apples and pears and pomegranates. The oranges are very pale – a couple of them are lemon-yellow – so I’m hoping their flavor is more robust than their appearance! I see salad on the horizon as well with lettuce and radishes and tomatoes, which is good because I’ve been having serious salad cravings. The collards may go into green smoothies, I haven’t decided yet what I want to do with them. I appreciate how hardy they are because, unlike something like chard, that means I have a few days to ponder how I want to use them.
I am linking this post to the weekly CSA round-up over at In My Chucks. Go check it out to ogle other people’s boxes and get some great ideas for what to do with our seasonal produce bounty!