We’re approaching the last few weeks of our summer share and the menu for this week definitely says autumn is here. Here’s how I’m planning to use these veggies:
Clockwise from left: Red Butterhead Lettuce, Mesclun Mix, White Cauliflower, Butternut Squash, Bok Choy, Purple Daikon Radishes, Fuji Apples, Arugula, Bosc Pears, Rainbow Carrots, Rosemary
Even though we cooked a lot, there’s not much to show here since many of these recipes were repeats. Here’s some of the new stuff I tried this week.
These skillet chicken enchiladas aren’t new to me, they were a staple of our collard, chard, and kale heavy winter last year, but I just had to make them with our first collards of the season. I add some water to a bowl with washed and roughly torn greens, and then microwave and chop them pretty well to mimic the frozen ingredient the recipe specifies. I usually leave off the cilantro and sour cream, but typically do add an avocado. Unfortunately, it wasn’t ripe in time! 😣
Another recipe that I’ve made fairly often, this arugula salad with quinoa, tuna, cannellini beans, avocado, and feta (not pictured, I had started eating before I remembered!) is a staple “fancy salad” that’s hearty enough to eat as a meal. You can also add fresh or dried fruit, or otherwise customize it any way you’d like.
One of my favorite ways to use butterhead lettuce is as salad cups or wraps. This recipe for turkey larb was really quick and not too spicy, even though I added a whole Thai chili pepper. I didn’t have the lemongrass the recipe called for, but I added a bunch of chopped Thai basil (from my garden!) with the mint, which brightened it up and added some great flavor.
Since zucchini season will never end and our freezer is already well-stocked with zucchini bread, I finally remembered that there ways to pass zucchini off as apples by adding plenty of sugar, lemon juice, cinnamon and nutmeg. Once the zucchini is softened (I did go the stovetop route), this “cobbler” crust comes together quickly. I put Penzeys Pie Spice on the crumble topping instead of plain cinnamon and it was delicious! It’s a perfect recipe for easing yourself into Fall (or if you’re me, dragging yourself kicking and screaming…)
There’s no doubt the weather is changing towards fall, and the amount of leafy greens in the basket this week is another sure sign. I’ve gotten used to making fall salads with all these seasonal ingredients – expect to see a lot more of them in the upcoming weeks. But before I get caught looking ahead, there are still 8 more weeks of our Spring/Summer fruit and vegetable share to get through!!!
Here’s what I have in mind to use our veggies this week.
- zucchini ricotta orzo
- Skillet chicken enchiladas with collards
- Fresh cherry tomato sauce with zoodles
- Tuna, Avocado, White Bean, and Arugula Salad
- Turkey larb with butterhead lettuce
I’m also planning to dice and can our tomatoes and make some Asian plum sauce (haven’t yet decided on a recipe through!)
Clockwise from left: Red Tomatoes, Moon & Stars Watermelon, Red Potatoes, Arugula, Mixed Hot Peppers, Green Butterhead Lettuce, Green Zucchini, Plums, Collards, Shunkyo Radishes