CSA Box for the Week of October 17, 2016

Hi, everyone! Hope you’re staying warm and dry during all this stormy, rainy weather. It’s the perfect weather for cooking warming, hearty meals. Here are this week’s CSA items:

Dried beans: This is a gourmet variety of bean called Tarbais. It’s rich and buttery and creamy and incredible. Its traditionally used in a French dish called cassoulet, which is slow-cooked and usually contains pork. These sturdy beans hold up well to the long cooking time. There are numerous delicious-looking cassoulet recipes online. You may find some calling for other kinds of white beans, because Tarbais beans can be very expensive and hard to find. If you try a cassoulet recipe and like it, feel free to send us all the link! These are also just wonderful eaten in more simple dishes, such as mixed with a bit of roasted veggies and garlic.

Cucumber

Broccoli florets: Here’s a really great recipe called Cowboy Quiche that would work well with some finely diced broccoli in it (and even some grated zucchini!).

Zucchini: This may be the last zucchini for the year! Perhaps a good time to make a few loaves of chocolate chip zucchini bread for the freezer to enjoy this winter.

Garlic: This is a hardneck variety of garlic called Chesnok Red. This is known as one of the best all-around cooking varieties (having won “best baking garlic” taste tests conducted by Rodale, Sunset Magazine & Martha Stewart) because its full-bodied flavor lingers and is retained after cooking. Especially nice choice for baking as it has a very creamy texture. Can be used fresh, too, of course.

Sweet onion

Green beans

Potatoes: This is a mix of red and Yukon Gold baby potatoes. An easy size for boiled potatoes or roasting. Would also work wonderfully paired with your green beans in this recipe for Southern-Style Green Beans with Bacon and Potatoes.

Delicata squash: Two of these for everyone! So many possibilities, as this is one of the most popular types of winter squash and you’ll find a diversity of ways to use it. Here’s one simple and yummy idea: try it sliced and roasted with a maple glaze, such as in this recipe.

Green bell pepper

Spigarello broccoli leaf: I love putting finely diced greens in all kinds of dishes that might not usually call for them, just to add a nutritional boost. Spigarello has become my go-to green for this! So, every time a make a breakfast scramble, enchiladas, chili, soup, casserole, quiche, etc., I grab a bunch of spigarello, chop, and add it in.

Happy cooking, y’all!