I'm now three months into my CSA share, and while summer produce is still hanging on, I'm getting a few cooler weather staples now, like apples and cabbage. And speaking of cabbage, now I can't stop tapping my feet and pretending to play the banjo.
In My Box This Week
Green chili pepper
Paula Red apples
How I'm Going to Eat and Cook My Way Through It
Napa cabbage: Contrary to what your grandmother may have told you, there are other ways to eat cabbage besides boiling it down. This Napa Cabbage and Tofu Salad looks delicious, as does this Sesame Ginger Soy Curls and Napa Cabbage Salad. Or, you could make Spicy Pork Cabbage Rolls, or cook one of the recommended cabbage recipes from our readers. So many options!
Golden beets: Now that the weather is cooling down, grain salads are sounding pretty good to me. This Golden Beet and Barley Salad with Rainbow Chard would make a wonderful lunch, and it's super pretty to look at, too! Faith's Warm Golden Beet Salad with Greens and Almonds uses the beet greens, too!
Kale: I loved Emily's recipe this week for Kale and Black Bean Tacos with Chimichurri. Definitely making that pronto!
Eggplant: Everytime I comes across this Roasted Eggplant Salad with Smoked Almonds & Goat Cheese, I immediately get hungry. The flavor combination is so great. As Faith says, it's smoky, tangy, and comforting.
Potatoes: Last week I made this Grilled Potato, Gorgonzola and Prosciutto Pizza, and it was so good I think I might just have to make it again.
Green chili pepper: While these chiles are at their peak, I'm going to roast and freeze them to use later in the winter.
Peaches: They're still coming, although I only got two this week instead of the usual five or six. I'll probably just eat them outright, but if you have more peaches to burn through, and you haven't yet made this Peach Yogurt Cake with Cinnamon Glaze, get to it already!
Apples: I'll be honest — these are starting to pile up in my crisper drawer! I think I'll make a big batch of apple chips this week.
Tomatoes: This week I'm freezing my tomatoes. Although it seems sad not to indulge in them, I know I'll be grateful come January when I can pull out a bag of tomatoes frozen at their peak to throw into a sauce or soup.
Sweet corn: As you all pointed out in last week's post, late season corn really is the best and sweetest. I plan to enjoy it straight off the cob this week, Mexican-style.
* * *
What did you get in your CSA box this week, and what will you be making? Share your recipes — links encouraged!
(Image: Cambria Bold)