Our CSA shares are coming to an end this week. I’m sad to see the season go. I’ve been busy preparing and freezing as much as I can so we can have lots of easy dinners this winter and I can focus on art more instead of all this cooking.
Here’s what’s been for dinner:
Acorn Squash and potato soup with spices. Some sort of Italian bean that I can’t remember the name of.
Endive, Goat Cheese, and Beets with raspberry dressing.
Arugula and Pecan Pesto. From the Jack Bishop Italian Vegetarian Cookbook. Man, was this good. We have enough pesto for three more dinners of this. Yum, yum, yum.
Beef stew with red cabbage, chantrelles, and fingerling potatoes. I put some nutmeg and allspice in the stew, it was delicious.
Pumpkin pie from a Cinderella pumpkin.
I’ve been breading all our eggplant from the CSA so we have eggplant Parmesan on demand. It’s great on pizzas and sandwiches too.
There’s that Cinderella pumpkin
Acorn Squash. I like how they look like gears.
Spicy beef and chard
Miso ramen with peppers and corn.