CSA Week #17 (2014)

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This week:

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I selected:

rutabaga
delicata squash
onion
radish
Brussels sprouts
eggplant
red pepper
lettuce
kale


All prepped. Kale stemmed, chopped, washed, spun dry and bagged. Lettuce separated, washed, spun dry and bagged. Everything else just washed and bagged. The onion sits out for a week to dry out. Last week's onion goes into the 55°F cooler.

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Roasted some beets, Brussels sprouts and delicata squash for future meals and recipes. I just peeled, diced, seasoned with salt, freshly ground black pepper and drizzled with olive oil, mixed in a bowl, and put each vegetable on the sheet pan. I started with 30 minutes at 400°F, stirring once at 15 minutes. It might take 45 minutes if you cut larger pieces.

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Roasted delicata squash soup (new recipe) with homemade ciabatta bread with fleur de sel and olive oil. This was really good!

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I made rutabaga in the style of my garlic mashed potatoes (new recipe).

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Last week: CSA Week #16
Next week: CSA Week #18


About this Entry

This page contains a single entry by Rick Kasguma published on October 1, 2014 2:11 PM.

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