10.25.17 Wisconsin Grown | Part 25
Gray, rainy fall is upon us, and truth be told, I’m okay with that. Besides the fact that our roof is leaking, I’ve sortof been enjoying the coziness that comes with staying inside on a blustery day, and doing things like baking, popping fresh popcorn on the stove, drinking hot tea and cider, and reading plenty of books and building blanket forts with the boy. I realize that come winter, we’ll all be totally sick of being stuck indoors, but right now, while it’s still kindof fun, we’re going to make the most of it.
As I mentioned last week, we were able to procure a couple of bonus weeks of CSA veggies, so we’re still going strong in the fall produce department, which means no shortage of fall cooking going on. Our shares these last few weeks have been huge, but since most of it consists of roots and squash and other things that keep well, we’re not worried. We’ll be eating well for the foreseeable future, which sounds perfect to me. Here’s what we’ll be cooking:
There are a lot of great things one can do with a big head of Cauliflower. I’ve found that Food52’s Pasta with Slow Cooked Cauliflower, Anchovies, and Garlic is one of the best things.
I’m a brussels sprouts fiend, and since last week’s are already gone, I’m definitely planning to pick up some more from the farmers’ market this week, mainly to go with our CSA Lettuce and Garlic in Things I Made Today’s Brussels Sprout Salad with Creamy Garlic Dressing.
Our farmers are awesome, because somehow, despite the fact that there’s a possibility of snow flurries this week, we’re still getting Tomatoes. And let me just say that eating summery, in-season tomatoes is like a ray of sunshine on a cold, cloudy, fall day. I’ve been enjoing them on toast, and in scalloped tomato form, per usual, but when I’m up for some more cozy fall cooking, things like this Pork and Fennel Bolognese come to mind. With a good dose of tomatoes, well as Garlic and Onions (of which we have plenty), it makes for the perfect fall meal.
Shallots and Leeks this week means we pretty much have to make a batch of The Leek and The Carrot’s Caramelized Shallot and Leek Biscuits. And as an added bonus, we’ll make any leftover Tomatoes into the Tomato Balsamic Jam she recommends slathering said biscuits in. I can’t wait.
And any leftover Leeks and Potatoes we might have are definitely making their way into this Potato and Leek Frittata.
This week’s Bell Peppers are getting roasted and tossed with fresh mozzarella and plenty of crusty bread to make Smitten Kitchen’s Grilled Pepper and Torn Mozzarella Panzanella.
And of course, our Shishito Peppers this week are going to get blistered in a hot pan with lemon, sesame oil and sea salt. Because, why mess with the perfect snack?
Finally, we’ve got more Spaghetti Squash, which is kindof perfect since I’ve been wanting to try making some of this Spinach Artichoke Stuffed Spaghetti Squash from the Gourmet RD.