Fall CSA Week 1
/Fall is in the air and the CSA posts are back! Now that our Fall CSA has started up, I'll be sharing everything we get and what I do with it each week. Thanks for all of the positive feedback I got on the Summer CSA series and requests to continue it in the fall. I truly appreciate it! Here's this week's box! All items are listed below, starting at the top and moving left to right.
- Magenta head lettuce
- Assorted eggplant
- Assorted zucchini
- Tomatoes
- Yellow french filet beans
- Okra
- Dried black eyed peas
- Poblano peppers
- Banana peppers
I decided to keep the black eyed peas for later since they can store well for a while.
The lettuce made a great salad for pizza night. I dressed the salad with some homemade ranch, but didn't get a picture before my hubby started pouring ranch on the pizza. Haha! Hey, we've got to get back into the routine of these dinner pics.
I decided to take advantage of the last of the summer veggies by making one of our favorite recipes, a vegetable stew from the Local Flavors cookbook by Deborah Madison. Topped with a fried egg, it was perfection. The peppers, zucchini, half of the french filet beans, and a few tomatoes all went into this dinner.
Now on to the eggplant. It's not a favorite around here, but we've just got to work with it. This is actually one of the better recipes I've found for eggplant. It's an Eggplant Chickpea Stew from Local Flavors by Deborah Madison (it's a good cookbook!). The rest of the tomatoes went into this one as well.
And we'll finish this week off with a little dinner fail. Somehow I hadn't used the okra and the rest of the french filet beans. So, I sauteed them together and baked some sweet potatoes and that was dinner. It's not the most exciting (or balanced) meal we've ever had, but not every dinner is going to be great and that's ok.
