CSA Box #22

This week is the final summer CSA box.  I signed up for fall too though, so I'll keep getting produce for seven more weeks.  This week we got:  2 babynut squash, apples, carrots, 2 sweet potatoes, kalettes, popcorn on the cob, baby arugula, salsify, bok choy, red radishes, Japanese turnips, spinach, ginger, 2 rutabaga, chioggia beets.  Here is what I'm making: 

I washed the ginger and put it in a bag in the freezer for use in breakfast smoothies.  Same with the turnip greens, radish greens, and kalettes.  The arugula and spinach may go into the smoothie greens bags if I can make space in the freezer.  Otherwise I'll serve them with a vinaigrette or something.  I'm setting aside some of the turnip green stems and kalette stems to make vegetable stock (the Vedge recipe calls for kale stems and broccoli stems, but I'm using what I've got).  Vegetable stock will also use up several of my carrots, some of the cabbage head in the fridge, and one of the turnips.

 

Savoy Cabbage Colcannon (Vedge, pg. 95)

This would use up the small head of savoy cabbage and some of the potatoes I got from the farm.  I usually make vegan Irish sausages to go with colcannon. 

 

Whipped Salsify with Red Wine and Truffle Jus (Vedge, pg. 109)

 To use up the salsify.

 

Marinated Chioggia Beets and Their Greens with Nigella Seeds and Sherry Vinegar (Vedge, pg. 116)

Because I boiled chioggia beets once not realizing they weren't normal red beets, and the taste and texture were not good that way.

 

Grilled Baby Bok Choy with Tamari and Chinese Mustard Sauce (Vedge, pg. 83)

Because it's the best bok choy recipe I've found.  I'm not grilling it though, just slicing it up and searing it just a little in a hot pan.

 

Thanksgiving Root Stew (Vedge, pg. 141)

I plan to make vegetable stock to use in this stew and also in the cassoulet.  This should use up some of the random root vegetables from the farm.

 

Winter Vegetable Cassoulet (Vedge, pg. 157)  

This calls for winter squash, rutabaga, turnip, and a small amount of the vegetable stock. 

[Edited 11/5/2020:  Sameer said he liked the cassoulet.  I found it excruciatingly bland and didn't like it at all.  Getting the impression I only like starchy root vegetables when they are potatoes or fully pureed.]

Roasted Rutabaga Salad with Pistachio and Charred Onion (Vedge, pg. 42)

If I still have rutabagas left over after the cassoulet and Thanksgiving stew, I will make this.  But I think I might manage to use them up before this.