Greens, Beans, Peppers and Three Kinds of Squash Were In My CSA Box This Week

(Image credit: Landis Carey)

Our CSA has changed the way I cook and food shop. I would also go so far to say that it’s changed our lives: my husband and I are eating loads of organic veggies on a daily basis; my ultra-picky toddler has tried new foods; my six-month-old’s foray into solids has been very successful, and the majority of what he’s eaten are steamed, pureed CSA veggies. It’s been a family adventure, and one we will definitely repeat next year!

Here’s what was in my box this week. It’s mid-October but the harvest rolls on!

This Week’s CSA Box

  • Spaghetti squash
  • Butternut squash
  • 4 zucchini
  • 2 1/2 pounds slicing tomatoes
  • 2 heirloom tomatoes
  • Parsley
  • 4 bell peppers
  • Yellow string beans
  • Arugula
  • Green onions
  • Cilantro
  • Radishes
  • Kale
  • 3 heads lettuce
  • Collards

How I’m Going To Eat It All!

Spaghetti Squash: Okay, I’m admitting it. I’ve never actually cooked spaghetti squash. And what’s more…I’ve never purchased one, either. Terrible, right? I get in these food ruts where I buy and make the same dishes over and over because it’s easy. I’m sure many people can relate! But that’s why the CSA has been so awesome for my family. I’ve ventured out of my comfort zone and sought recipes and cooked veggies I’ve never tried to serve before. So, if you’re like me and new to spaghetti squash (there can’t be many of you out there!), here’s a great post to get you started: How To Cook Spaghetti Squash in the Oven. But if you’re thinking I’m from Mars and you’re after a yummy, new recipe, this one for spaghetti squash with ricotta, sage, and pine nuts looks quite awesome!

Butternut Squash: Ah, my go-to squash. I love its solid texture and versatility. Here’s a great post about how to peel and cut a butternut squash. And if you’re looking for a vegetarian dinner, I bet this recipe for butternut squash and coconut curry is delicious!

Zucchini: The zucchini and yellow squash we’ve received the past few weeks have been such a treat! They are perfect when cubed, tossed with olive oil and and kosher salt, and roasted at 400 degrees for about 30 mins, or until their edges are crunchy. They are delicious straight from also mixed with lettuce for a side salad.

Tomatoes: This week I will make BLTs and tomato sandwiches. We will also slice these beauties and serve them sprinkled with salt. There’s no cooking tomatoes this late in the season, they are too perfectly sweet! Plus, I’d hate to loose any freshness — we have all winter for cooked tomatoes!

Yellow Wax Beans: I’m loving these beans! We’ve been munching on them all week with hummus. I also steamed and pureed them for my six-month-old. But for the more grown-up palette this miso potato salad with yellow wax beans looks quite delicious.

Arugula: We’ve got a lot of lettuce on our plate this week, so here are five ways to use arugula besides in salads.

Radishes: I love radishes, and it seems The Kitchn’s recipe writers do, too! Here’s a few posts from the archives: radishes with butter and sea salt, 10 pretty radish appetizers, roasted radish and herbed ricotta omelet, quinoa salad with spring radishes and greens.

Kale: Feeling stumped about what to do with your kale? Here are 15 recipes with hearty, healthy kale.

Lettuce: Here are two great salads to try this week: the Perfect Simple Salad and the Lyonnaise Salad.

Collards: Now that it’s cool outside I’m up for a heartier soup, and this Black-Eyed Pea Soup with Andouille & Collards sounds perfect! Do you celebrate New Years Day with black eyed peas? We do, but I also like them all year round, as well!