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.
This week was the first pick-up for the "fall CSA" from Eaton Farm. It will run for 4 weeks during the month of November. The highlight of the basket had to be the absolutely humongous head of what I'm assuming to be bok choy - 3 or 4 people alone stopped me at the market to ask what kind of green it was.
This week was our only week the whole season where we weren't able to pick up our share. My husband and I were in Columbus seeing one of our favorite bands, The Legendary Pink Dots, so my sister-in-law took our share for the week. The show was amazing, and it was good to be able to share the bounty of our CSA.
This morning at the market was absolutely gorgeous - the perfect fall day. Blue sky, fluffy white clouds, that crisp sweet smoky smell in the air, crunchy orange, yellow, and rust colored leaves, a cornucopia of gourds, squash, and pumpkin everywhere you look.Surprisingly a lot of greens in the basket this week. They will go to good use in a fall salad for dinner tonight, along with some savory chili, cornbread, and some chewy ginger snap cookies for dessert.
This week's squash is a Cinderella pumpkin, an edible heirloom variety. And if you look closely you'll see some sweet potatoes and a small head of bok choy!
About a month ago, on a whim, I decided to try my hand at roasting some squash seeds. My family was never really big on that fall tradition, so I wanted to see what everyone always gushes about. I roasted the seeds of a Buttercup squash with a little olive oil, kosher salt, and a dusting of curry powder until they were nice and nutty with a good brown toast to them. WOW...I could eat them instead of potato chips any day of the week. Never again will I throw out my squash and pumpkin seeds.
I realized this week that our share has been showcasing a different type of autumn squash for the past few weeks - I've had a chance to try quite a few varieties that I've never had before. This week we had a Red Hubbard. I love the contrast of the deep orange squash next to the velvety purple of the beans. 
