This week's box contains:
- Chantenay Carrots
- Romaine Lettuce
- Mystery (sweet potatoes)
- Curly Parsley
- Green Onions
- Gold Cipollini Onions
- Mystery (apples)
Sadly, only TWO boxes left this season!
Leeks: I finally tried the braised leek recipe from the New York Times. Very flavorful, but a bit rich. Next time I'll cut way back on the olive oil.
Chantenay Carrots: No idea at this point. Maybe carrot fries, maybe some winter veggie stew...
Romaine Lettuce: prepped and ready for a salad, not sure we can actually make ourselves eat it, but...
Sweet Potatoes: I came across a recipe for Butternut Squash Crumble in this week's Boston Globe and made it for lunch Saturday, subbing diced sweet potatoes for the squash recommended. Very tasty! Great the next day too. Highly recommended as a Thanksgiving side dish.
Curly Parsley: with two bunches on hand, I have to go for sauces to freeze. Research on parsley sauces led me to this: Fresh Corn and Shelling Bean Ragou. Another good find. We topped it with gremolata, which was absolutely necessary based on the sweetness of the ragu. The remaining parsley will turn into my favorite pesto.
Green Onions: no idea on these either - maybe into that stew with the carrots...
Gold Cipollini Onions: we made another round of tartes tatin; this time around was not as successful as the last. Recommendation: practice making these before serving them at a party...
Apple: I made this Apple Cake on a whim. Good, but not great. My mom used to make something spicier -- Ozark Apple Cake as I recall. Mom, if you read this please post your recipe...
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