in this week’s box :
- yellow onions
- shallots
- carrots
- potatoes
- butternut squash
- turnips
- spinach
simple recipes I made using items in the box :
split pea soup : Chop 2 small onions, 3 carrots, and 4 potatoes. Sauté chopped onions in 2 tablespoons olive oil in soup pot until soft. Add the carrots and potatoes, 7 cups water, desired seasonings, and 1 pound split peas. Cook on low heat for 2 hours, stirring frequently.
mashed root veggies : Chop a few handfuls of potatoes, turnips, and carrots. Steam until soft. In separate pan, sauté 1 chopped shallot in olive oil until soft. Place all cooked veggies together in soup pot and mash. Add rice milk (or other milk), olive oil, and black pepper to taste.
curried spinach & chickpeas : Chop 1 small onion, and sauté with 2 teaspoons curry powder in 2 tablespoons oil.
butternut squash chili : Throw the following into a soup pot, and cook on low for at least 1 hour: 1 small can kidney beans, 1 small can white beans, 1 large can diced tomatoes, 1 cup water, 1/2 cup rice, 1/2 chopped butternut squash, 2 teaspoons chili powder, 1 teaspoon garlic powder, dash cinnamon.
thoughts :
Lots of good items for soup this week! And tons of spinach, which got used in all kinds of things, including a curry dish, pizza, and quesadillas.
I realized this morning that while I make lots of soups and chili, I ought to make a vegetable and bean stew. Maybe with the next CSA share…
And oh my gosh – Josh and I are so ready to prepare to buy seeds for our own gardens. We’re really hoping that we’ll have land this summer, and can start growing our own local, organic food to eat all year long.
