Sunday, October 9, 2011

CSA Box- Vegetables for Breakfast

If there's one thing a farm box subscription will do, besides make you eat more vegetables and be in touch with what's in season, it makes you creative. For instance, what do you do with an excess of cucumber and baby sweet red peppers? Well, you could slice them both paper-thin with a mandolin and put them on a sandwich with goat cheese...

Farm box challenge #2: What do you do with extra tomatoes, turnip greens, and summer squash? Well, I chopped up the summer squash and tomatoes and sautéed them in olive oil and threw in the chopped turnip greens at the end so they just wilted. Then, make an omelette and throw in the veggies with a bit of goat cheese... (Yes, there's a goat cheese trend here. Goat cheese is awesome and I had it in the fridge this week. I find having some cheeses on hand make eating the random assortment of vegetables that much easier).

As far as this week's box goes, it's been another summer/fall transition mix, which is quite fun. Amazing tomatoes and crisp cucumbers alongside sweet winter squash and chard! Happy Sunday everyone, more to come soon.

This week's box Contents:

1¼ lbs Green Beans
2 Cucumbers
1 lb Tomatoes
1 bunch Chard
1 Red Kabocha Squash
1 bunch Tokyo Turnips (with greens)
¾ lb Summer Squash
1 lb Yellow Onions
1 bunch Red Beets (with greens)

Menu Ideas:

- Veggie omelets with sautéed tomatoes, beet or turnip greens, summer squash, and goat cheese.

- Roasted turnips and beets. Serve as a side dish or on top of a green salad.

- Sautéed kale as a side or on top of pasta with the tomatoes (oven roasted or sautéed) like this recipe.

- Thai red curry with winter squash, green beans, and chicken atop brown rice.

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