CSA Unboxing: Week 4
It definitely feels like we have transitioned to fall here in Chicago. The weather has been hovering around 65 degrees and it is getting dark earlier and earlier. It’s almost like the seasons decided summer was over on August 31 on the dot.
The sun setting earlier is going to present new blog challenges for me as I run out of daylight for taking pictures. The poor lighting is already impacting my pictures so I might need to try a new set-up.
This week’s CSA box is a perfect reflection of summer transitioning to fall- tomatoes and corn from summer and apples, squash, and potatoes of fall. This week’s box included…
I had never heard of these before this week’s box! They are long and flat and kind of silly looking. The Internet says they are Italian and can be used in just about any recipe you would normally use green beans for. However, their size means they can hold up to longer cooking so are often braised. I haven’t decided how I will use mine yet but I’ll let you know!
Peppers are so versatile and can be found in almost every cuisine. Last time we got bell peppers I made this More Veggie Kung Pao Chicken. This time I might make stuffed peppers or pasta. I have been making rifts off of this Linguine with Red Bell Peppers and Kalamata Olives for years as a go to on weeknights.
We received another very full quart of cherry tomatoes this week. Throughout this CSA process I have learned that Will does not like tomatoes very much. I was kind of dismissing it earlier in the summer under the assumption that if they were cooked he would like them, but he has started complaining more. So I need to find a way to use these tomatoes that will please the man who usually will eat anything but is sick of tomatoes.
Corn corn corn. Tonight I attempted to make some Mexican street corn. It was pretty good but all of the cheese fell off so I have to work on that one more. With previous batches of corn we have made pizza, pasta, and even corn cakes already. I think it might be time for me to try chowder.
I love broccoli and it is one of my go-to’s on weeknights. I think the challenge this week will be to make something blog-worthy with it!
More eggplant. I have a confession, for all of my eggplant skepticism earlier this summer, I actually went out and purchased eggplant for the first time last week in order to make a summer vegetable lasagna, recipe forthcoming. However, I admit that I am running out of eggplant ideas. Help!
The CSA email said we would be getting summer squash but I received this one instead, which is fine with me. I cooked delicata squash for the first time last winter and really enjoyed it. It is surprisingly sweet and caramelizes amazingly when roasted.
I am always surprised how expensive leeks are at the grocery store so I am excited to see them in our box. The leeks will be great with the tomatoes or potatoes, or really anything! If all else fails, Mark Bittman’s The Food Matters Cookbook has an amazing Potato-Leek Gratin with Buttery Bread Crumbs (and no cream!).
Pears! I never imagined we would be getting pears in our CSA. These ones are hard as rock so hopefully they ripen so we can do something with them soon.
Honey Crisp Apples
This is our third week of apples and they have all been delicious. Will really likes having apples with his lunch so we haven’t been cooking with them much, just eating them fresh! They have been very crisp and delicious; much better than the recent batch we bought at the store.
The Internet says that kennebecs are a good all purpose potato. I think they would be great in the aforementioned gratin or really anything using boiling potatoes. When I was doing research I came across this funny article about how they are being used for French fries all over Seattle. Real deep-frying kind of scares me though, so we’ll see!
How would you use romano beans and leeks? Let me know in the comments!