The temperatures haven’t been very fall-like this week, but other signs of fall have been popping up: hints of fall colors, apples ripening on the trees, and kids back in school. The apples have brought some excitement to our house this past week, with a visiting black bear helping his/herself to the apples. Thankfully, he is pretty leery of us and one bark from Maya sends him scampering off. Unfortunately, the one apple tree has seen better days after his visits with a few broken branches. On the other hand, it looks like only a yearling, so I’m sure he can use whatever nourishment he can get preparing for winter on his own.
Week 15 Vegetables:
This week’s Round River CSA share includes: basil, beans, beets, broccoli, carrots, chard, cucumbers, kale, lettuce, onions, parsley, potatoes, summer squash, and tomatoes.
Week 15 Recipes:
Ingredients listed are from the CSA cooler, additional ingredients will be needed.
- Zucchini Rice and Cheese Gratin: Uses garlic, onion, and zucchini. If you are like me, I’m swimming in summer squash and the Smitten Kitchen recipes always impress me. If you ever want to hear someone rave about a recipe, ask my husband about her Sweet and Sour Brisket recipe.
- Serve with a summer salad, using lettuce, broccoli, carrots, cucumbers, and tomatoes.
- Easy Vegetarian Sushi: Uses carrots and cucumbers. I was always intimidated by the thought of making sushi, but making these are actually pretty easy! You’ll need a few special ingredients (sushi rice, nori, pickled ginger, and wasabi paste), but they will last you a while and it’s fun to make for guests. And after a few practice tries with rolling, I got the hang of that, too (roll them tight and you’ll be happy with the results). This recipe shows you how to roll without a bamboo mat, but all the better if you have one (I found one inexpensively at the gas station sushi place in Duluth!).
- Lentils with Roasted Beets and Carrots: Uses basil, beets, carrots, and garlic. I haven’t tried this recipe yet, but roasted beets taste so good that I can’t imagine this isn’t good.
- Serve with a side of green beans – yum!
- Hobo Dinners: Uses carrots, onions, and potatoes. This one we’ll use this weekend as we’re going camping while the weather is still gorgeous. I will leave out the beef or put in veggie crumbles and/or cheese for a vegetarian version (just oil the tin foil a bit if not using real meat). Don’t forget the ketchup!
- Coconut Quinoa with Greens: Uses kale or chard. I haven’t made this recipe recently, but it’s a great one for a weeknight meal. Also a great recipe for using up greens!
If you have leftover zucchini, greens, etc., you can always prepare them for freezing. I shred zucchini and freeze in freezer bags. You can blanch greens and do the same. Just think how nice it’ll be to have it in the middle of winter! I always have some rhubarb in my freezer for this reason – you never know when you’ll need to make a strawberry-rhubarb pie.