This week I won’t be able to enjoy the CSA veggies for a few days as I am over in Bemidji for work. So far I have had a great time walking and biking in Bemidji, but I have not yet been wowed by the food (probably partially due to eating a good number of meals at the conference). Sometimes it takes a few days away to appreciate being able to cook your own food and being able to eat lots of vegetables!
The weeks are really winding down now for the CSA season. The regular deliveries are over and for our last cooler we will pick it up at the farm. I try not to miss the opportunity at the end of each season to see the farm and visit with our wonderful farmers. I’ll definitely be sure to share a few photos of the farm after the visit in early October!
Week 16 Vegetables:
This week’s Round River CSA share includes: basil, beets, broccoli, carrots, chard, cucumbers, kale, leeks, onions, peppers, summer squash, tomatoes, and winter squash.
Week 16 Recipes:
Ingredients listed are from the CSA cooler, additional ingredients will be needed.
- Goat Cheese Polenta with Sauteed Kale: Uses kale and onions. Yes, this is a repeat from Week 8, but its a great fall recipe, too.
- Creamy Roasted Garlic, Leek, and Broccoli Pasta: Uses basil, broccoli, and leeks. Have you made cashew cream before? This recipe is so creamy good, you won’t believe it doesn’t have heavy cream. And the roasted of the leeks helps their flavor shine.
- Smoky Seitan, Pinto Bean, and Hominy Stew: Uses bell pepper, carrots, onion, tomatoes (or canned), and you can serve it in acorn squash halves. This is a favorite fall recipe. I usually add in a little smoked paprika to this recipe and I’ll probably try adding some swiss chard, too.
- Chana Masala Burrito with Cucumber-Mint Raita: Uses cucumbers, onions, and tomatoes. I had a great Jerk Shrimp Burrito at the Burrito Union this week in Duluth and I loved that it included cucumber. Until I find a good recipe for that, I thought I’d try this Indian Burrito that includes a cucumber sauce.
- Summer Squash and Ricotta Galette: Uses basil, yellow squash, and zucchini. This is another repeater but if you haven’t tried it yet, try it now while we still have summer squash! If you are short on time you can use a pre-made pie crust, but it is the best with a homemade pie crust. I use America’s Test Kitchen recipe (note: the secret ingredient is vodka!).
- Pickled Beets: Uses beets. If you are like me and somehow ended up saving up a bunch of beets, here is a good way to prepare them.