I’m really into this week’s basket – it’s full of dirt.
No literally, almost all the vegetables are covered in soil, like they just came out of the ground (which they did).
There is just something oddly satisfying about that to me. Unlike the perfect fruits and vegetables you pick up at the grocery store, the things that come from the CSA and farmer’s market can sometimes be misshapen and “ugly” by normal standards.
Recently, a French grocery store took up these “inglorious fruits and vegetables” and decided that instead of letting them go to waste, it would showcase them. I highly recommend watching their video. It’s adorable.
Anyways, here’s what I’m making this week:
- A sweet potato and chocolate cake. Because why not make dessert out of vegetables?
- I’ve been craving this butternut squash and coconut soup, so that’s happening again.
- We’ve got a backlog of potatoes, so I’ll probably do something simple that uses a lot of them.
- And these shallots will probably end up in said potatoes.
- Beets and carrots will be roasted for a West of the Andes taco inspired by a sandwich at The Weary Traveler.
- I’m thinking these turnips will also be roasted. Probably with some salmon.
- Hot peppers are currently sitting without a plan. Any fun and new ideas?
- Not pictured: a big head of Napa cabbage, which will become stuffed Asian cabbage rolls.
What’s on your menu this week?
Sounds awesome. I’m also planning soups this week. Thinking about trying a little poblano in my butternut squash (I usually coat bacon in a hot curry and render that for sauteing the squash/onion/garlic. I pull the crispy bacon to top the soup with later) and also planning to make a potato leek soup with some herb compound butter.
In terms of your hot peppers, I might be tempted to turn into a sauce or marinade for your west of the andes style taco. Add a little extra pop instead of the chipotle smokiness. Hell, do both.
writes DanLove it Dan, specifically the hot curry spiced bacon.
Unfortunately I ended up trading all the peppers for the sweet potatoes (we split our CSA, and sometimes you have to cut deals), otherwise I would 100% do the sauce for the tacos. That was a great idea!
writes Vicky[…] I’ve been pumping out so much volume on the blog lately, it true. It’s because the CSA box has kept me challenged, making sure I use up every last morsel in a creative way and not letting a […]
writes Trout with Braised Turnips and Swiss Chard - Things I Made Today