It’s the first signs of fall in the CSA basket this week: delicata squash!
Which is ironic, because as I write this, I’m sitting outside of a pool in Sonoma, CA. It’s currently 92 degrees and still rising, with the high predicted to be 109 today. My computer somewhat feels like it’s melting my lap, so I’m inclined to get this posted quickly.
We’re here with my family for the long weekend, surviving the heat and enjoying the wineries, but mainly just getting some time to relax. The heat may be melting our brains too because this is definitely the most relaxed I’ve ever seen this family.
The peppers above are from the Sonoma farmer’s market, but ours at home are equally beautiful. Soon, we’ll be back to cooler temperatures, and here’s what I’m dreaming of:
Tomatoes/Cherry Tomatoes
Peppers
- Roasted Summer Vegetable Soup
- Portuguese Baked Eggs with Chorizo and Ricotta | Serious Eats
- Quinoa Stuffed Bell Peppers with Basil Sauce | Food52
Fennel
- Potato, Leek, and Fennel Soup
- Cabbage, Fennel, and Pancetta Pasta
- Seafood, Fennel, and Lime Salad | Food52
Cabbage
- Eggplant and Cabbage Pitas
- Cabbage, Fennel, and Pancetta Pasta
- Herbed Zucchini Summer Rolls with Cabbage | Naturally Ella
Delicata
- Roasted Delicata Squash with Parmesan and Walnuts
- Delicata Squash, Kale, and Wild Rice Pilaf
- Roasted Squash with Maple Ginger Glaze
Honeydew Melon/Watermelon
- Fresh Honeydew Salad with Lemon and Thyme | Serious Eats
- Savory Yogurt Bowl with Spicy Chickpeas, Cucumber, and Melon Salad | Green Kitchen Stories
- Cucumber & Melon Salad | Two Red Bowls
Eggplant
- Caponata
- Roasted Summer Vegetable Soup
- Sub for Japanese eggplant in Eggplant and Cabbage Pitas
2incentive
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