CSA extended season week 1

[khamsin]

November 14 delivery:

• 1 head cabbage (I think we have 5 in our fridge...)
• 2 acorn squashes
• 1 head broccoli
• 1 stalk brussels sprouts
• 1 bag chard
• 1 kale top
• 1 bunch thyme

Meals:

• Broccoli roasted and served with a bunch of veggies to dip in muhammara and romesco which I made to use up more $1 bag peppers
• Kale plus last week's butternut squash in a terrific miso and harissa roasted squash and potato with almonds from The Modern Cook's Year -- despite the smoke alarm, this was terrific.
• Acorn squashes in sheet pan tofu and squash -- also great, served with rice
• Brussels sprouts roasted with mushrooms and served with brown rice, tofu, and homemade teriyaki -- we used to eat bowls like this all the time which is great except that this took a sheet pan, a sauce pan, a skillet, and the InstantPot.
• Cabbage and thyme in a lovely cabbage and farro soup -- recipe doubled to make enough for our hungry family. I had to hurry this up a bit because I got a late start, but am looking forward to making it again when I can let things go slow and low.
• Chard in Roberto
• Chard and kale in smoothies (greens, soy milk, $1 bag orange, $1 bag frozen banana, frozen pineapple, cayenne) for make-ahead breakfasts -- I did this a lot when I went back to work after Nico. Mornings were a little weird this week, and it was nice to be reminded this is a solid option.

Comments

[triesticity]

I bookmarked that tofu/squash recipe years ago but haven't made it yet. I should though! Tofu in general is a hard sell for C but maybe he'd like it roasted/he has said he's open to trying it different ways.

And ooh, that cabbage/farro soup looks great!