Week 16 was supposed to be the last week of our summer CSA. We were told that since it was such a good growing year we would get a bonus week 17. However for week 16 we got a giant butternut squash, an acorn squash, a carnival squash, several different peppers, tomatoes, celery, celeriac, sweet potatoes, kale, and apples. At least that is what I remember. My dad said there was also napa cabbage and a giant cauliflower which he put in the take it or leave it box.
I did a few unimaginative things this week with stuff such as finally making vegetable broth with all the scraps that have been collecting in my freezer all summer.
I also just roasted the acorn squash and we ate it just like that with some Wegman’s “chicken” nuggets.
We had apples from our CSA and also apples from our apple picking adventure at Berlin Orchards so I made an Italian Apple Cake. The recipe is from Chloe’s Vegan Italian Kitchen.
Then finally Monday on Columbus Day I actually made something interesting. I made the White Lasagna with Roasted Butternut Squash and Spinach from Chloe’s Vegan Italian Kitchen. I used part of the ginormous butternut squash from our CSA. With it I used the lettuce, celery, and more apples from our CSA to make a Waldorf Salad.
To cap off the week we used more of our roasted butternut squash and i made the butternut squash, apple, and onion pizza from Chloe’s Vegan Italian Kitchen. i used apples from our apple picking trip and the squash from our CSA. To go with it I made the roasted carrot and avocado salad from the same book. I used the carrots I got from the farm stand and lettuce and kale from the CSA.
Both were very yummy!
My guinea pigs also helped us use up some of our CSA. I gave them some of the really nice celery leaves from our celery and they were quite happy about that!