Thursday evening was the first Wisconsin Whisk event, and it was awesome.

I just spent 3 minutes trying to think of an adjective that was more eloquent than “awesome,” but to be quite honest, awesome is right.

About 15 members plus a couple guests all joined us at MSCo Patisserie for drinks and desserts, to finally meet in person and to talk about this crazy collective that we’re building. Earlier on Thursday, The Cap Times published an article about Whisk, and it absolutely energized the members. We’ve got so many cool and exciting ideas of what to do as we grow the group, but that’s all for later. For now, it’s vegetable time.

Here’s what arrived in our CSA basket this week. We’re at that amazing part of the season where we’re seeing both heirloom tomatoes and the winter squash. Wisconsin, you crazy.

Some ideas for what to make of this goodness:

Heirloom Tomates

• Heirloom Tomato Tatin
• Grilled Romaine, Charred Corn, Tomato, and Fennel Salad
• Heirloom Tomato and Watermelon Salad

Bell Peppers

• Roasted Summer Vegetable Soup
• Pisto Manchego
• Sausage and Peppers

Carrots

• I’m going to do a simple roasted carrot with tahini and za’atar sauce side dish
• Carrot and Leek Fritters
• Carrot Almond Cake with Ricotta Cream
• Soy Glazed Tofu, Carrots, and Mushrooms
• and for the carrot tops: Grilled Steak and Carrot Top Chimichurri Sauce

Delicata Squash

• Roasted Squash with Maple Ginger Glaze
• Delicata Frittata | Proud Italian Cook
• Kale and Quinoa Salad with Delicata Squash and a Maple Orange Dressing | Flourishing Foodie

Parsley

• Grilled Steak and Chimichurri Sauce (sub the parsley for the carrot tops)
• I’ll be remaking this one: Polenta With Parsley Pesto and a Poached Egg
• Nutty, Garlicky, Herby Lentils with a Fried Egg

Romaine Lettuce

• Grilled Romaine, Charred Corn, Tomato, and Fennel Salad
• Grilled Romaine with Corn and Creamy Anchovy Garlic Vinaigrette | Food52
• Avocado and Romaine Salad with Simple Shallot Vinaigrette | Dash and Bella

Red Onion

• Tomato, Red Onion, and Roasted Lemon Salad
• Roasted Squash and Red Onion in Tahini Sauce
• Ricotta, Prosciutto, and Red Onion Pizza

Garlic

• Garlic Green Beans with Anchovies, Parmesan, and Walnuts
• Charred Green Beans with Spicy Garlic Aioli
• Nutty, Garlicky, Herby Lentils with a Fried Egg