For week 15 and what was to be the 2nd to last week we were still getting a huge amount of food. We got potatoes, green peppers, red peppers, tomatoes, pears, apples, the biggest cabbage I have ever seen, a ginormous head of cauliflower, a huge butternut squash, a small delicata squash, a red onion, a white onion, and my dad got me some carrots and eggplant at the farm stand that I needed.
I made a recipe called Pizza Burgers from Chloe’s Vegan Italian Kitchen which really didn’t have anything from the CSA in it other than a slice of onion and a slice of tomato on top. But the salad I made with it was a papaya and green bean salad with lemongrass tofu. The green beans and red onion in it was from our CSA. I adapted a recipe from Salad Samurai to go with what I had. It was supposed to be a green papaya but by the time I got around to making the salad the papaya was ripe.
This week (Monday) was my birthday so Sunday morning my husband used up all our potatoes and made home fries for breakfast for me and also some pancakes. Was a really nice surprise and yummy too!
To use up a bunch of our produce I made the Dilly Stew from Isa Does It again which used up potatoes, carrots, and onions from our CSA and i tried a new recipe from Chloe’s Vegan Italian Kitchen and made the butternut bruschetta with some of our butternut squash. The bruschetta was sooooooo soooooo yummy. It wasn’t really a practical recipe for two people even when cutting the recipe in half but it was really yummy.
I had my dad get me two medium sized eggplants from the farm stand when he picked up our box so I could make the minted eggplant pasta from Chloe’s Vegan Italian Kitchen. The overwhelming flavor of the pasta was sun dried tomato but I think maybe the eggplants were on the small size.
To go with it we took out an old recipe for cauliflower we hadn’t done in a long time. I don’t even remember where the recipe is from but it’s caramelized onions, cauliflower, and poppy seeds. I took what I thought was a green cauliflower and tasted it and it tasted odd. After some internet sleuthing I decided it was broccoflower but I still used it like it was cauliflower in this dish.
To use up a lot of our CSA vegs I made a stiry fry and a kale salad with roasted butternut squash. The stir fry used up several CSA peppers and the rest of our cauliflower and broccoflower. The roasted butternut squash in the kale salad was from our CSA.
We have one week left of CSA vegs!