So, I’ve been getting a CSA box for many months now. And I love it. I didn’t realize how much I loved it until we took a few weeks off in the summer because the girl I split it with was gone a few weeks and then I was gone a few weeks, etc.
I make a big effort to waste as little of the food as possible and sometimes that’s a little tricky because 1) it’s a lot of produce and 2) sometimes it’s not stuff we eat on a normal basis. But hey, this week was extremely successful, so I’ll share how we used it up.
Here’s what we got in the box last week:
Hot and Sweet Peppers
Sweet Potato Greens
OnionsAnd. . . here’s how I used it (you care! I know you care!)
- Winter Squash – I cubed the butternut and acorn squash, tossed them in a pan with a little olive oil and taco seasoning and roasted it for a while. Easy side dish.
- Hot and Sweet Peppers – Bart and I both aren’t enormous fans of peppers, so it’s a little tricky to use them up, but I try and squeeze them in. I made jalapeno dip for a baby shower, I diced them up super tiny for this Citrus Beans dish, and I whirled them in the food processor for this taco meat.
- Eggplant – I made eggplant parmesan again, but this time I didn’t bake it all together in a casserole dish, but instead made ciabatta bread and we had eggplant sandwiches (they were tasty, although Bart and I agreed we should have had tomato sauce on them in addition to slices of tomatoes).
- Zucchini – this zucchini pizza which, I swear, is the best pizza I’ve ever had. Bart agrees.
- Sweet Potato Greens – I used these instead of spinach in this Hot Spinach Dip.
- Bok Choi – This is not my favorite vegetable, so I made this taco meat with it. Frankly, this wasn’t my most favorite taco meat ever, but it wasn’t bad. It was quite a bit better the second day as leftovers.
- Basil – I made a big batch of pesto (using half almonds and half pine nuts), froze it in ice cube trays and tossed all the pesto cubes in a ziplock bag. Cheap pesto all winter!
- Arugula – I used half of it on these peach, cherry, brie sandwiches, and the rest in a strawberry goat cheese salad. The salad was the first time I really enjoyed arugula – a good lesson in playing to the flavor of the produce rather than fighting it.
- Okra – I roasted them. Even Ella seemed to like them.
- Melon – sliced up and eaten as a sidedish.
- Onions – If you don’t know what to do with an onion, this isn’t the blog for you.