It’s getting close to the end of the CSA boxes for the year and you know what they say about saving the best till last. One of my fall favorites was nestled inside last’s week’s delivery.
Buttercup squash, cauliflower, red onion, kale, lettuce, gold beets, carrots, dill.
Buttercup squash-I still have a few of these from previous deliveries and I’m saving them up for suppers when the weather turns chilly.
Cauliflower-the ones that we’ve had from Featherstone Farm have been some of the best I’ve ever tasted and convinced me that this veggie does have flavor afterall.
Red onion-I also have a good supply of these and I’m using them for just about everything. They say they’re the best for making French onion soup.
Kale-this vegetable is so good for you and it’s inexpensive, especially in the fall. It’s only drawback, sometimes it’s tough no matter how long you cook it. However, last week I finally stumbled upon the perfect way. I used a skillet and sauted it in some oil and stir fried it until all the oil was evaporated and the kale slightly wilted. Then I added about a 1/4 cup of water and a good sprinkling of salt, pepper and garlic powder. I put a glass lid over the skillet and let it steam for about 10 minutes. It was perfect, it still had some bite left in it, but wasn’t overly ‘chewy’.
Lettuce-Now the weather’s turned colder I’ve got tired of salads so I’m using this in another form for Monday’s meatless meal.
Gold beets-these are my favorite and if you’ve never tried them, do. They’re sweet and not so earthy tasting as the red variety. They’re perfect on a salad.
Carrots-I’m going to miss these when the season comes to an end.
Dill-I loved this in the summer. Although I was tempted to try and keep it fresh, I ended up drying it and will be using it through the rest of the fall and winter. Try it in scrambled eggs or mix it with cream cheese.