Thursday, October 23, 2008

What we did with CSA box #12 & what's in box #13

Because we were traveling we still have some of this box left, carrots, onions & such. I did freeze the spinach & also half of the butternut squash.
What we did with CSA box #12
1. The Box 2. Panini with Proscuitto, Figs, Cream Cheese & Red Onions 3. Roasted Pepper & Tomato Sauce 4. Honey Soy Stir-Fry 5. Butternut Squash Risotto 6. Curried Cauliflower with Chickpeas & Tomatoes 7. Creamy Chicken Wild Rice Soup 8. Pasta with Sausage & Butternut Squash

On to box # 13....
What's in CSA Box #13
Spinach - Once again I'll probably blanch & freeze this to use later especially since this is the last spinach of the year.
Sauté Mix - We just love this sautéed up as a side, tonight I did it with fired garlic chips, yum.
Carrots - I have a lot of carrots in the fridge so it might be time for some cake.
Romanesco - This stuff is just so cool.
Romanesco
Apparently its best just steamed so most likely that is how we'll eat it.
Rainbow Kale - I've been waiting for more kale to make this Potato Soup with Kale & Chorizo.
Leeks - Not sure on exact dish for these yet, I love leeks in so many things.
Delicata Squash - We just ate the ones we got in our last box tonight & this is one tasty squash just roasted in a little water.
Red Potatoes - Some might be roasted & perhaps the rest will be in soup.
Fennel - I'm thinking a potato & fennel gratin might be called for.
Kabocha Squash - Matt would like to fill this with cheese & bread & bake it.
Peppers - I'm thinking about filling some of these with cheese & roasting them in the oven
Garlic - Used in everything
Broccoli - Probably this will just be a side for us steamed.

3 comments:

Lori said...

Wow, I've never seen Romanesco before. What a cool veggie!

Foodycat said...

The romanesco is crying out to be used in a fancy cauliflower cheese!

peter.dowd said...

Hi!
I found your site via the Corner Table site. Are you attempting to skin the roasted peppers? The skins are very thin.

For those readers that are fascinated by romanesco, broccoli, or cauliflower, I've become hooked on roasting them in the oven at high heat!

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