Summer has slipped away, and fall is here! I LOVE fall. And I am loving our fall veggie boxes! Here are the past 2 weeks worth of veggies...
Week 18: Eggplant, beets, pears, delicata squash, pumpkin(!), sweet potatoes, yellow squash, red potatoes, onion, garlic, apple, tomatoes, radishes, and lettuce.
Week 19: Brussels sprouts, green beans, apples, pears, potatoes, spaghetti squash, cauliflower, radishes, broccoli, tomatoes, red pepper, and an onion.
I've said it before, and I will say it again, squash is not in my comfort zone when it comes to food. Cooking or eating. So I have been trying some new recipes, to use the squash we have been getting.
The other night I roasted some cut up potatoes, radishes, and delicata squash in the oven with a little olive oil, salt and pepper. And it was pretty yummy. I still have not been brave enough to try our spaghetti squash - maybe this weekend. The good thing is that squash last quite a while without going bad, do I don't feel in a rush to use them.
The delicata squash from week 18 was a new one for me - have you ever had it?
Only one more week of veggies left...and then I have to go back to buying produce at the grocery store :(
Delicata squash is my favorite!! Spaghetti squash is fun - just half, seed, cover in foil and roast (400 degrees for an hour or so) then let cool and fork off the "noodles" :) This can be done ahead of time, and when you're ready to eat, just mix with garlic, cheeses and herbs on the stove - YUM!
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