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On this Harvest Moon

Oh, the fall is enticing us with the beginning of crisp mornings, leaves just starting to show signs of turning, and visions of apple picking, pumpkin picking, or even just sitting outside in a sweater drinking hot cocoa, or coffee (with or without the pumpkin spice!).


The fruits of the summer are still abundant, with all kinds of peppers, greens like arugula and tastoi and bok choi, lettuce, and cabbages. String beans are still delivering - this miracle of nature provides us with nutrition and just keeps growing and growing to ensure we have enough to save for the winter! Tomatoes and corn are nearing their end, giving way to rich and flavorful root crops like radishes, potatoes, leeks, onions, and beets. Squash season has entered the scene! Soon we will be up to our eyeballs in butternut, kabocha, spaghetti, acorn and delicata squashes. The summer herbs are getting huge, and we must make use of them!


So let's get down to ways to use our delicious hoard of veggies!


Peppers

Roast them, pickle them, fry them, soup them, just EAT THEM!

Easy, no fuss way to get lots of veggies in a delicious lunch? make a veggie wrap!

add that lettuce, onion, peppers, cabbage, mushrooms - whatever you want! and throw some hummus in, or cheese, or meat, whatever makes you happy! Maybe drizzle on some of that sweet basil vinaigrette we talked about last week!

Here's a great example that I found on the inter-webz today!


What about this STUFFED PEPPER SOUP?

Looks amazing


Shisito Peppers

The simplest way to enjoy shisito peppers is unbelievably tasty. Just blister them in a frying pan with a tiny bit of oil, just a couple minutes is all it takes. Squirt some lemon juice and shake some salt and you will have happy campers devouring the entire plate.


But in case you're looking to change your game, let's see what else we can do!


Pepper Jelly glazed chicken thighs with grilled shisito peppers

If you're wondering where to get some hot pepper jelly, which makes a tasty glaze on chicken and pork, yours truly (Colleen) makes it and offers this and other varieties every week at the CSA in Howell. Send me a shout-out at collyo75@gmail.com, and I will have it ready for you at the next pick-up!

This is a meal that is sure to impress!

Recipe here:


Green beans

Ah the humble string bean. THe power house that never quits, and we dare to grow bored of it as it remains in our CSA shares. Embrace the bean!!!! toss into soups, make a nicoise salad with romaine, steamed green beans, boiled egg, roasted potato if you're fancy, and dont forget the olives on top!

Make a succotash with corn and string beans. Freeze them for later when you want them again!

Air fry them with a little garlic onion and salt and olive oil. You will want the whole batch.


Or how about some Spicy Sezchuan String Beans?

Sure to curb that take-out craving!


Arugula

Can anyone else say this word without hearing Steve Martin in "My Blue Heaven"?


This is a powerhouse green that deserves a lot more attention!

Not inspired by Arugula?

How about some ideas!


Smoked Tofu and Arugula Sandwhich

This looks amazing and I can't wait to try!

According to the recipe, "This smoked tofu ciabatta sandwich is made with some flavorful ingredients that go perfectly together. Smokey, crispy tofu, a sweet and tangy tahini sauce, creamy avocado, juicy tomatoes, and peppery arugula. Every mouthful is pure joy!"

I'm sold.

If you're not into Tofu, I think some smoked mozzerella or chicken would deliver.


Autumn Arugula and Pear salad

Not gonna lie, kids - this one is calling my name!!!!!! I will be making that tomorrow when we pick up arugula!


Spicy Stir Fried Tatsoi

'Tis the season for bok choi and tatsoi, part of the cruciferous veggie family that are said to have special cancer fighting qualities! Make sure you get a cruciferous veggie in daily if you can! (Broccoli, Cabbage, Mustard greens, Bok Choi, Tatsoi, Arugula, Romaine and more)

Give this spicy savory veggie dish a shot!


Butternut Season is here!!!

Butternut squash is a wonder veggie. Last long in your pantry, so versatile - from soups to sauces to french fries to stir fries, and even fritters.


Butternut Squash Fritters

Might just be what you need to feel the welcoming taste of fall!


Butternut Squash and Kale Quesadillas

Way to add that cruciferous green in there with the butternut! Delicious and warming!

A side of black bean salsa would be amazing!


Instant Pot Butternut Squash Soup

An easy, delcious soup that will leave your belly full and happy! Make a pot and freeze some portions for those dark winter nights when you are too tired to cook.


Well, gang, that's all she wrote for this week! I hope I have inspired you to continue eating the rainbow well into the winter. I wish you a lovely fall week ahead!


Colleen




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