This week’s haul (with even poorer photo quality than usual due to the copious amounts of rain streaming down as we speak) was: cabbage, green peppers, carrots, baby Swiss chard, baby bok choy, a butternut squash, and fennel.
Notable recipes from last week include Southwestern Stuffed Acorn Squash, which I prepared with delicata squash instead, and Curried Red Lentil Soup, which benefited from the presence of hot peppers. We also discovered that golden beets are indeed delicious when roasted alongside a number of other vegetables (including carrots, parsnips and delicata squash also from the CSA.)