It’s Pumpkin! (A Real One, Not the Flavor.)

Cambria Bold
Cambria Bold
Cambria Bold is the Executive Editor of Cubby, and one of Apartment Therapy Media’s first full-time editors from way back when. She was The Kitchn's founding Design and Lifestyle Editor as well as Managing Editor of Re-Nest, Apartment Therapy’s late '00s green living site. She…read more
updated May 12, 2022
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Is there a truer harbinger of fall than the pumpkin? This time of year we start to see pumpkin-flavored everything, but hardly any of it uses the real thing, relying instead on spices, syrups, and canned versions. But this week I got a lovely little pumpkin in my CSA box, which has me wondering what to do with it besides carving it up for Halloween…

In My Box This Week

Kale
Onions
Potatoes
Leeks
Apples
Pumpkin
Tomatoes
Tomatillos
Corn
Jalapeno
Green bell pepper

How I’m Going to Cook and Eat My Way Through It

Kale: I’ve been munching on these Grilled Kale and Cheese Stuffed Quesadillas from Edible Perspective lately. It’s such a quick, tasty lunch.

Onions: Have you ever made caramelized onions in the slow cooker? It’s possible, and awesome. Once you’ve done that, make these Roasted Sweet Potato Wraps with Caramelized Onions and Pesto. So good.

Potatoes + Leeks: What better way to use this week’s share than to make Emily’s Potato and Leek Galette? It’s a great side dish for dinner, or pair with eggs for breakfast.

Apples: Last week I told you I was overrun with apples, and the trend continues. Thank goodness for Emma’s Baked Apples Stuffed with Oatmeal & Spiced Brown Sugar recipe this week. That’s my dessert (and maybe breakfast!) for the next week.

Pumpkin: Faith’s Roasted Red Kuri Pumpkin and Coconut Soup uses real pumpkin, and I love anything with coconut milk. You could also use a pumpkin puree to make her Baked Pumpkin Steel Cut Oatmeal, which you might as well rename Fall in a Bowl. If you’re more into carving your pumpkin instead of cooking it, don’t throw away the seeds! Here are 12 ways to eat them.

Tomatoes: They’re still coming! I’ve frozen my last few batches, but since I’m not afraid to turn on the oven anymore (in fact, my apartment is freezing, so the warmth would be welcome), I plan to make a batch of oil-roasted tomatoes, which make wonderful toppings for any number of grain, pasta, or pizza dishes.

Tomatillos: Hurray for the tomatillo! I was excited to get four in my box this week. This Tomatillo Salsa recipe is absolutely the way to go.

Corn: Every week I’ve predicted that it’s my last week of corn, and yet… I’m still getting corn. I’ve always liked Heidi Swanson’s Firecracker Cornbread Recipe, which uses fresh corn.

Green Bell Peppers + Jalapenos: First of all, do you know the proper way to slice a bell pepper? Secondly, the rest of my leftover corn, my bell pepper, and the jalapenos I got this week are going into this White Chicken Chili. Yum.

What did you get in your CSA box this week, and what will you be making? Share your recipes — links encouraged!

(Image: Cambria Bold)

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autumn
Recipe Roundup
Side Dish
Vegetables