CSA Week 16

My fridge is groaning with another back-to-back CSA delivery, so we’re enjoying veggies for breakfast lunch and dinner. Thankfully we’re both a big fan of breakfast hash – an amalgam of potatoes and other veggies stir fried with eggs. Sayonara leftovers!

I, for one, am thrilled with the sudden onset of fall weather. I am falling back in love with soup, and my oven and I have reconciled after a sticky summer. The bounty of root vegetables and winter squash is delightfully hearty, and tummy warming this time of year!

In the share this week:
Lacinato Kale
 - Beet and massaged kale salad
Carnival Winter Squash - Squash and sage farfalle
Red Cabbage - Cabbage rolls, cabbage soup
Beets - Beet and massaged kale salad
Thyme - Cabbage soup
Carrots - Roasted root vegetable soup
Munchkins (ornamental pumpkin) - Roasted root vegetable soup
Garlic - EVERYTHING!

Being a former vegan, I am a garlic-aholic. I can’t wait to throw the farm garlic into all of our meals! Nothing brings out the deliciousness of veggies like garlic!

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2 Responses to CSA Week 16

  1. Amanda says:

    I’ve been eating this salad all week and I thought you’d like it: http://www.wholeliving.com/132887/autumn-greens-salad-sunflower-seeds. Definitely worth the half an hour I spent slicing brussels sprouts!

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