We're in that transitional season right now in New Jersey when the air is slightly crisp but the sun is still fully warm. The tomatoes are abundant and sweet but we're also seeing winter squash at the farm stands. Fall is here, and it's apparent not only by the cooler mornings, but also by the colors of our CSA box.
This Week's CSA Box
- 3 heads of lettuce
- 12 ounces chard
- 12 ounces green beans
- 1 pumpkin
- 1 red kabocha squash
- Green onions
- 8 pounds tomatoes
- 1 bunch kale
- 1 pint grape tomatoes
How I'm Going to Eat It All!
Lettuce: Lettuce is making a comeback in our CSA box, and my family is loving it! Our toddler is even on board, "cooking salads" in his very own kitchen. Here are 19 important tips for truly tremendous salads.
Chard: We're having friends and family to the house this weekend, and this rainbow chard salad with raisins and walnuts is on the to-make list.
Green Beans: If your green beans don't get eaten raw with mustard or hummus first, this recipe for Green Beans with Walnut-Miso Sauce is a must-try!
Pumpkin: Yippee, it's pumpkin season! I usually cook quite a bit with pumpkin in the fall, yet the past few years I've only purchased one or two and relied mostly on canned. Peeling pumpkins can be such a pain! But this year I'm forced—there's no getting out of the task at hand. Luckily there's a way to simplify the process. And don't let those seeds go to waste—they are great on salads!
Red Kabocha Squash: Even though I've purchased many of these squash in the past, I had refer to this visual guide to know it's exact name. Here's a great recipe that mixes the flavors of summer and fall, Cream of Winter Squash and Tomato Soup. Perfect, right? This Kabocha Squash Soup with Pomegranate and Pepitas also looks quite excellent.
Peppers: Does anyone recognize these peppers? I'm at a loss with all that we've received. They've been delicious raw with hummus since I'm not a fan of cooked peppers. Suggestions?
Slicing Tomatoes: You've canned sauce and you've made gazpacho, so now it's time for cream of fresh tomato soup. This soup will not disappoint. I made a double recipe and shared it with half of our block. Serve it with croutons or a grilled cheese, and you've got a winner!
Kale: Here's one way we haven't tried kale this season: simply boiled.
Grape Tomatoes: My recommendation is to rinse any grape tomatoes you get in your CSA delivery and to eat them immediately. Summer is waning and these flavors — that is, in their ultra fresh state —won't be around for long!
Ginger: There's no end to flavorful ginger recipes here at The Kitchn: carrot ginger dressing (great for all those salads!), spinach pear ginger smoothie, chicken with soy and ginger. And the list goes on and on. But before you get started, read this post about how to peel ginger with a spoon.