This growing season went by in a flash, well, at least for those of us on the cooking and eating end. I know our farmers are probably thankful for a break soon. I hope you followed along this summer and found a few new favorite recipes. I know I did!
This winter I won’t be posting weekly menus, but I will still be posting about recipes, outdoor adventures, and the like. And also be sure to check out my new monthly dining column in the Northern Wilds publication. Sign up for my newsletter so you don’t miss out!
Week 17 Vegetables:
This week’s Round River CSA share includes: basil, beets, carrots, chard, cucumber, kale, onions, peppers, summer squash, tomatoes, and winter squash.
Week 17 Recipes:
North Shore LivingIngredients listed are from the CSA cooler, additional ingredients will be needed.
- CrockPot Tortilla Soup: Uses jalapeno peppers (in place of serrano) and chard (in place of spinach). This is a super fast and delicious recipe that is great for fall or winter. Chard will take a little longer to cook that spinach, if you make this substitution. I added it at the end and just left it sit a little longer than I would have with spinach. Top with avocado, cheese, sour cream, or a little of each!
- Butternut Squash Soup: Uses carrots, onions, and winter squash. The recipe calls for butternut squash, but you could do a substitution with another winter squash as well (I know that we didn’t get any butternut squash in our CSA share). I love to serve this with some goat cheese sprinkled on top and with some crusty bread. Fall in a bowl!
- Slow Cooker Baked Potato Soup: Uses onions and potatoes. This recipe is a family favorite. Head’s up – it does make a lot of soup! A few times I have halved the recipe. It is tasty without the bacon, for my vegetarian readers.
- Spaghetti Squash with Ricotta and Gremolata: Uses spaghetti squash. I came across this recipe while reading a magazine when I was pretty new to using spaghetti squash. It’s not a complicated recipe, but the flavors really pop.
- Squash Mac and Cheese: Uses kabocha (or other) squash. I haven’t tried making squash mac and cheese, but it seems to be all the rage, so why not? While we are currently trying to hide extra veggies in our food for kiddos, probably never too early to learn some good recipes!
Some of these veggies will last for a while in your fridge, for use in future weeks. If you are like me and have a lot of basil and greens sitting around, you can stock your freezer for this winter! I froze a good deal of kale and chard using these instructions. I also make pesto and freeze it in an ice cube tray for easy use this winter.
A big thanks to Round River Farm and the Abazs family for a wonderful season, and to all of you that have been following along.