CSA week 17: get ready for cool weather! Yes, there are still tomatoes at the market. Thank goodness for that, because I am not finished with summer tomatoes. However, there are also winter squash, apples, pears, and pumpkins. Guess it’s that time of year, right? I can see soups and stews in my immediate future.
Clearly, the produce in our CSA box this week reflects the changing season. We have:
- 4 beautiful ripe tomatoes
- 6 ears corn
- 1 big head celery
- romaine lettuce
- purple cabbage
- 1 globe eggplant
- 1 sweet onion
- 3 new potatoes
- 1 green bell pepper
- 6 carrots
- and a whole mess of wax beans
I like to cook with the season and the weather (as I suppose most of you know). I could tell, this morning (temperature 52F on the way to the market) that the whole day would be quite cool, and today’s box sealed my plan: pot roast for supper, with mashed potatoes and some of those glorious carrots.
What do I see as possibilities from the rest of this week’s box? Here’s a partial list:
- fresh corn chowder from Dorie Greenspan
- simple simple sautéed fresh corn
- summer vegetable tian
- baked eggplant sticks (which I’ll pair with garlicky tomato topping)
- baked kielbasa and red cabbage with apples
- red cabbage with apple and mint in a slaw
- carrot-ginger soup
- yellow wax beans and scallions
- wax beans with garlic
- homemade celery salt (!)
- cream of celery soup with bacon
- celery bar snacks with kombu and sesame (!!)
That celery will also get used in vegetable soup, chicken noodle soup, vegetable stock, in tuna and/or chicken salad, and eaten raw with hummus. Celery in the crisper drawer is always a win. And just looking at that list of recipes, clearly I have soup on my mind.
What do you like to cook when the weather turns cool? Do leave a comment. Follow me on Facebook to get more updates.