9.28.16 Wisconsin Grown | Part 21

Last weekend was quite the weekend. We ventured out to explore Wisconsin’s magnificent driftless region, and it was a trip to remember. We ate lots of good food (well, that’s a given, right?), drove through the most gorgeous rolling hills and valleys, and learned that the terrifying nocturnal noises we heard outside the window of the cabin we stayed at was not actually the monster from Stranger Things escaping the Upside Down to prey upon unsuspecting wildlife, but was in fact, anticlimactically, a red fox. I now know exactly what the fox says, and frankly, it’s terrifying. All in all though, we had a good time, and learned something about foxes. Not a bad weekend.

Upon returning home, we realized that fall, at last, is upon us. Our CSA box is in full-on fall produce mode (hello delicata squash) and we couldn’t be more excited. Here’s what we’re cooking with this week:

Delicata Squash has got to be my favorite kind of winter squash. It’s tender skin means no peeling, which makes prep a snap, plus it’s insanely delicious. This week’s squash, along with the lovely Red Pepper that arrived in the CSA are getting roasted and turned into quesadillas.   These are going to go great with some fresh pico de gallo made from late season Tomatoes and a hearty dose of Jalapeño.

One of my favorite things to do with Broccoli (besides Cooking it Forever ala Food52) is to roast it. And any roasted broccoli that I don’t immediately eat straight off the pan is going into this Farfalle with Roasted Broccoli, Sundried Tomatoes, and Pine Nuts.

This week's alliums - Shallots and Leeks - are slated for the the Leek and the Carrot’s Caramelized Shallot and Leek Biscuits with Tomato Balsamic Jam (good thing we have more Tomatoes this week too).

Last week’s roasted Garlic was so good, it’s a no-brainer that this week’s garlic is getting roasted as well. But Instead of spreading it on bread, I’m thinking that Naturally Ella’s Roasted Garlic and Tomato Soup sounds perfect. Also, it’s a good excuse to make more grilled cheese, right?

I’m always looking for good baking projects this time of year, so this week’s Oneida Gold Potatoes seem like the best possible excuse to make some of Bon Appetit’s Potato Rolls. And any potatoes left over are getting made into Lucky Peach’s fantastic-looking McAloo Tikka Sandwich. A potato “burger” on a potato roll only seems fitting, don’t you think?

Radishes and Parsley round out the CSA box this week, and I can’t think of a better way to eat them than in this Radish and Pecan Grain Salad on Food52.