Day 1: Thai curry soup with tatsoi and broccoli, Crusty bread
Day 2: Slow cooker stuffed peppers
Day 3: Homemade pizza, Tossed salad
Day 4: Whole roasted chicken, Roasted delicata squash, leftover salad
Day 5: Kielbasa hash
Day 6: Spaghetti squash pizza bowls with kale
Day 7: Potato and fennel soup
Notes: I’ve been looking for new ways to prepare winter squash and came across several recipes that use the actual squash shell as a bowl. Last week, I made my own stuffed squash recipe. This week I’m borrowing a recipe for “pizza” bowls that was shared by a fellow Crossroads Community Farm member. The recipe originates from an awesome vegetarian blog, Cookie and Kate. Farmer Cassie also shared a recipe for burrito bowls in acorn squash, but really you could make up whatever type of squash bowl you want. I’m thinking lentils, onion, tomatoes, and fennel would make a good combination. Whatever you decide, simply cut any kind of winter squash in half and bake in the oven (here are my basic instructions), then fill with your topping of choice. Each forkful will have a delightful bite of tender squash. I’ll also be roasting more delicata squash this week because it is so easy and delicious. I’m telling you, you have to try it! Squash is where it is at this fall.
CSA Breakdown: For those of you also using Crossroads Community Farm, here is a breakdown of how I will use each piece of produce this week. See the first CSA post from this season for details on how I structure the plans.
- Fennel (1.0 bulb) – potato soup
- Tomatoes (1.0 Unit) – 2 for stuffed peppers, the rest I will eat with my eggs for breakfast
- Tatsoi (1.0 head) – thai curry soup
- Kale, Green Curly (1.0 bunch) – spaghetti squash pizza bowls
- Broccoli (1.0 head) – thai curry soup
- Spaghetti Squash (1.0 count) – spaghetti squash pizza bowls
- Acorn Squash (1.0 count) – kielbasa hash
- Potato – Harvest Moon (purple outside, gold inside) (1.0 bag – 3 lb) – half for the kielbasa hash, half for the potato soup
- Onion, Yellow (1.0 count) – 1/2 for stuffed peppers, 1/2 for Thai curry soup, 1/2 for kielbasa hash, 1/2 for potato soup (in place of leeks)
- Delicata Squash (1 to 2 depending on size) (1.0 Unit) – roasted and served with chicken
- Lettuce Head (various) (1.0 head) – tossed salad to serve with pizza
- Pepper (some type of sweet) (1.0 count) – kielbasa hash. Extra peppers are needed to make stuffed peppers. Grocery stores will no longer have local peppers very soon.
- Garlic (1.0 count) – stuffed peppers, potato soup, “pizza” bowls
