The key ingredient in this week's share was STARCH - look at this bounty of potatoes and baby sweet potatoes! I'm definitely putting these parcels into storage in anticipation of Thanksgiving - these will be put to good use.
I'm also really enjoying a new Asian green that I've never had before called Tatsoi - it's the dark green baggie on the left. Very tasty on sandwiches or salads, it's got a nice texture and crunch factor.
The abundance of winter squash in our fall CSA is causing me to think outside the box a little for our meals. This past week I roasted two acorn squash with some Jamaican curry powder, salt, and olive oil. I then scooped out the sweet caramel-ey flesh and rolled it in a tortilla together with Mexican rice, simmered black beans, pepper jack cheese, and fresh salsa to make a REALLY tasty burrito.
Chipotle, kiss my rear.