I normally get my CSA veggie box every other week, but because of rescheduling for TIFF, I got three in a row: Sept. 21 and 28, and October 5.
Here’re the veggie lists, courtesy Tipi Produce:
Golden beets with greens, 1 bunch
Broccoli, 1 or 2 nice heads
Winter squash, 1 medium or 2 small, see notes
Tomatoes, slicing, ~2 lb
Tomatoes, plum, ~2 lb
(Both types are in one paper bag.)
Carrots, 2 lb
Green beans, ~0.7 lb
Red bell peppers, 2
Dill, 1 bunch
Jalapeno chile (HOT), 1
A few sites get an heirloom tomato or a cucumber or some extra beans. I actually got extra broccoli, which was fine by me!
Cauliflower, 1 large or 2 small
Broccoli, 1 large or 2 small
Koji OR tatsoi greens, 1 head
Red potatoes, 3.5 lb
Slicing tomatoes, 2.2 lb, see note
Carrots, 2 lb
Bell peppers, 2
Oranos peppers (orange, sweet), 1 or 2
Poblano chiles (mild heat), 3
Sweet potatoes, ~2 lb
Romano beans, 1.9 lb
Edamame soybeans, 1 bundle
Red mizuna, 1 bunch
Winter squash, 1 or 2
Slicing tomatoes, a few
Bell peppers, 2
Some sites get broccoli.
Some sites get cauliflower. I got cauliflower and the cabbage is HUGE, a giant head that weighs 4# all by itself.
OK, so let’s see if I can remember where everything went …
Rach was here the week of the 19th, and it was hot. I know I made an all veggie dinner the Friday of that week, and there were three of us, me, Mark, and Rach. We had cheesy pasta with a bunch of cheeses left in the fridge – goat and white cheddar, I think; and then I made a stirfry to go on top of the pasta, with some of the broccoli and green beans and tomato and dill. The dill was a nice frond-y bunch, not seedy like what I’d expect this late in the year. I also made dill dip and Ovens of Brittany dill mustard sauce with it. The squash were delicata, and I peeled them and cut them into rings, and pan fried them to avoid running the oven. Oh, and the beet greens were really nice – Rach and I ate the beet greens under our pasta, too.
At the farmers market the next day, I bought shitake mushrooms and corn, and more hard squash. Mark and I had pizza for dinner, 2 kinds: one topped with the shitakes and mozzarella and tomatoes, the other leftover pan fried delicata rings and goat cheese. I haven’t cooked that extra squash yet – I intend to make black bean and squash chili, though.
At some point during that first week back from TIFF, I made a rice pilaf with bacon and tomatoes and corn, that was good but a little rich. One of my single girl nights – maybe Monday of the 2nd week? – I sauteed the last of the beet greens and some other greens I had, and added the rice – and I ate some but ended up trashing the rest. Guilt.
What other dishes …
- Slicing tomatoes went into tomato tarts one Sunday;
- I bought some extra peppers at the farmers market, and made a batch of pepperonata that’s in the freezer;
- I also have roasted peppers and poblanos in the freezer;
- I’ve got new two batches of veggie broth in the freezer, one featuring the dill stems and corn;
- I made cauliflower curry last Friday when I had just gotten back from Minnesota – I took a little dish of it and heated it in the microwave with a wholewheat pita, and ate it with Greek yogurt and chutney, for one of the best work lunches ever.
Mark had picked up the October 5 box for me while I was in Minnesota – some of the more interesting things were orange peppers, Thai basil, and a green called mizuna. Oh, and a bundle of silage, er that is – edamame on the stem. The mizuna got a little wilted, so I blanched it and put it in with the tatsoi from the week before – I think we’ll have some type of gratin of greens with crumbs on top some night, maybe with hot pepper cheese. The edamame were also getting a little yellow, so I cooked them right away, and added some frozen Costco ones. We just ate them on top of other stuff, like the curry or salads or rice, but I ended up ditching the last 1/2 cup or so today. More guilt. Last Saturday we went to see the new Bladerunner, and I left meatloaf cooking on timer and we ate it with mashed potatoes and roasted broccoli – that was all the broccoli from the Sept. 21 & 28 boxes. The orange peppers and some of the Thai basil went into the meatloaf. Then on Sunday Belinda & Stephen came for brunch and we had roasted broccoli and ham quiche.Rach and I ate what was left of the broccoli in lunch salads on Monday. This Saturday for dinner we had roasted cauliflower and carrots, with rice cooked in coconut milk (the rest of the can I didn’t put in the curry), and potato rolls made from the last of the mashed potatoes. Some night last week I made braised romano beans with orange tomatoes and garlic. Yesterday I made golden beet hummus.
So what’s left? One red pepper, a big purple onion, and a giant head of cabbage. A few cloves of garlic. About four small sweet potatoes – one went into the meatloaf hash I made for Sunday brunch along with half a green pepper and a few red skinned potatoes – almost forgot about that. As above, I have yet to make the squash chili. There’s still romano beans and cauliflower & carrots and beet hummus to eat.
And, golly, looks like the same thing happened in 2015, the last time we went to TIFF. The overleaf is cranberry bars, because, hey, you don’t have to eat vegetables every meal!