It’s fall! Time for apples, sweaters, football, pretty leaves and crisp air. If I had to pick a favorite season, it would be now. I think, anyway. I love certain things about each season, so if you ask me at the start of winter, I’ll probably start raving about the beautiful falling snow. Which I’ll be sick of by the end of February, but that’s another story…
Even though it’s fall, the CSA love continues! We’ve had some frost lately, so it’ll be interesting to see what we keep receiving for the next five weeks. This week’s box had some great veggies though, including what I’m assuming is the last of the summer’s corn on the cob. Again, I couldn’t bring myself to cook with it. It’s just too good on the cob, slathered in butter and salt.
Here’s a pic of our loot:
In addition to the corn on the cob, we received another patty pan squash, two green peppers, two poblano peppers, a bunch of radishes, an acorn squash and a large tomato that they called an “old German.”
I was thrilled about the poblanos. I roasted them and used them with last week’s tomatillos, creating this salsa. The cherry tomatoes also made an appearance at taco night, along with some of the green peppers we’d received over the last few weeks. Both squashes are waiting for the right recipe to come along. I’d still like to stuff the patty pans – I think I have four in the fridge now. Maybe this week!
Now, about those radishes. I like a raw radish every once in a while. Andy’s not sure he likes them raw at all. I’m thinking about roasting them. After all, it worked with the kohlrabi. And we LOVE roasted cauliflower, sweet potatoes, carrots, you name it. And don’t these look like roasted potatoes? (And we know how much I love potatoes.) What do you think? And does anyone know if you can do anything with the radish greens?
Want to see more veggie goodness? Check out the link party at InHerChucks!