The second fall CSA box arrived and it contains: apples, spinach, carrots, watermelon radishes, bibb lettuce, butternut squash x2, yellow onions, golden beets, brussels sprouts, and sweet potatoes x2.
I already washed and bagged the spinach and beet greens for use in breakfast smoothies (I considered cooking the spinach with garlic but it would've wilted down to a minuscule amount). I peeled and sliced up the carrots and watermelon radishes for snacking (I have no idea if raw watermelon radishes are good for snacking, but I hated that carpaccio recipe and I don't know what else to do with them). I'm using a couple of the yellow onions in the spaghetti squash with Beyond Beef sauce that I'm making for dinner tonight. The bibb lettuce is nice and fresh but probably won't stay that way for long, so I'm making a basic green salad out of at least half of it to go with dinner. The rest can go into salads or on lunch sandwiches or in breakfast burritos. I'm going to roast the sweet potatoes and butternut squash and puree them (separately) for easy vegetable sides to go with other meals. I'm going to keep roasting all my squash seeds too. I bought a different vegan butter at the store (Vedge recommends Earth Balance) in the hope that it will be one that can be melted and browned without adversely affecting the flavor. I love Miyoko's Creamery vegan butter, but it tastes bad if you brown it and I'm not sure what ways you can cook with it without that happening, so butter has remained the primary animal-based food I've been cooking with. Making the roasted squash seeds with Earth Balance this next time and seeing how that goes. Here is what else I'm making this week to use up what I've got:
Shaved Brussels Sprouts with Whole Grain Mustard Sauce
Because of the brussels spouts from the farm box.
Salt-Roasted Golden Beets with dill, avocado, capers, and red onion (Vedge, pg. 45)
To use up the golden beets from the farm.
To use up this week and the last of last week's farm box apples.
To use up part of the green cabbage from a past farm box, probably Saturday night. I had planned to make the other half of the cabbage into potstickers but couldn't find wonton wrappers at the store today. Thinking about cooking the leftover cabbage, shiitake mushrooms, green onions, green bell pepper, etc. in a pan and throwing it on top of some soba noodles or ramen for an easy dinner on a night Sameer is fasting. Or I suppose I could make it into vegetable manchow soup. Wonton innards and manchow contents are basically the same ingredients. I'm the only one in the house who eats it, but it's good and healthy and makes a nice cold weather lunch or side dish.
Because the cashew yogurt I bought at the store today is only good for the next week and I use it up quickly eating sambar. This will also make use of a sizable container of chopped farm box vegetables that have been taking up space in my freezer since the summer. I might throw the last of the Japanese turnips in the sambar pot too. I put some of them in a curry tofu pot pie earlier this week and you couldn't even taste them. It was great.
I also have some leftover pie crust dough from making that tofu pot pie this week, so I'm thawing the apple pie filling I made a few weeks ago and going to make some kind of small apple pie or tartlet out of it this weekend. There's too much pie filling though, so I will probably end up making another apple pie on or around Thanksgiving. Maybe some cinnamon ice cream to go with it.
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