10.18.17 Wisconsin Grown | Part 24
As much as I look forward to the start of our CSA season each year, I always find myself dreading the end of it. Obviously, after finding ourselves with boxes of gorgeous produce week after week, having it all come to an end takes some adjusting. This week marks the last week of our regular CSA, and as usual, I was not looking forward to the end. But as luck would have it, our farmers notified us that after taking stock of what they still had growing, they were able to offer a two week extension on the CSA season, and of course, I jumped at the opportunity.
And so, we’ve been spared, for a couple of weeks anyway, from the inevitable end of our weekly CSA bounty. Since many of my favorite vegetables are cropping up this time of year, this makes me extra happy. We’ll be making the most of these few extra weeks of veggie goodness; here’s what we’ll be cooking this week:
Admittedly, I’m a total newbie when it comes to Spaghetti Squash, but I’m thinking this Lemongrass Shrimp Soup with Spaghetti Squash from Bon Appetit is sounding like a great way to use ours. And if we have extra, Food52’s or Spaghetti Squash with Chiles, Lime and Cilantro is sounding pretty amazing as well.
Since this week’s CSA box has a big Butternut Squash, lots of lovely Spinach, and a Red Onion, I’m going to take that as a sign that this Skillet Butternut Squash and Spinach with Toast was just destined to happen.
I’m always down for fritters, so thanks to this week’s Carrots and Leeks, and Thing’s I Made Today’s recipe, I’m sure we’re going to find ourselves feasting on Carrot and Leek Fritters.
Our Red Cabbage is getting the low and slow treatment this week when we braise it with apples, red wine vinegar, and black currant jelly as in Food52’s Wintry Braised Red Cabbage.
Combining Cauliflower with caramelized Onion and copious amounts of cheese sounds absolutely heavenly, so we’re probably going to have to make some of Smitten Kitchen’s Cauliflower and Caramelized Onion Tart. It’d be silly not to really.
Broccoli, I’ve found, becomes amazingly crunchy and delicious once roasted. And it’s even better when said roasted broccoli finds its way into this Farfalle with Roasted Broccoli, Sun Dried Tomatoes, and Pine Nuts.
When faced with loads of sweet Bell Peppers, Tomatoes, and Garlic, the obvious thing to do is whip up a big pot of Roasted Red Pepper and Tomato Soup, plus plenty of grilled cheese to go with.
And speaking of Tomatoes, I know we must be reaching the end of tomato season soon. While I’m slightly in denial about this, I’m starting to find myself oven drying and freezing of our late season tomatoes each week so we have something to look forward to this winter.
My favorite vegetable, Brussels Sprouts, are here at last! And honestly, I love them so much, I’m finding it a bit hard to decide between these Sambal Roasted Brussels Sprouts with Fish Sauce Vinaigrette and this Brussels Sprout and Ricotta Pizza. Truth is, I don’t think I could go wrong either way.