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Team eat-it-all rides again

October 12th, 2017 at 02:53 am

Actually, we've been Team Eat-it-all since mid-summer. I know we'll need to stock the pantry before winter gets bad so we could safely be snowed in for a few days, but for now with mild weather, we're buying only what we need for that week of meals. And we've been trying to use all our CSA veggies. Actually, we've done the best ever this year; only wasted a couple bunches of herbs here and there, or a handful of lettuce, or some beet greens once.

But we have a challenging bunch of veggies sitting in the kitchen right now. Most of them are not our favorites. We have one more CSA box next week and then we can go back to choosing our own veggies (but of course our weekly shop will get more expensive too).

But first we have to use up (plus whatever we get next week):
cherry tomatoes
1 eggplant
1 small pie pumpkin
1 acorn squash
1 celeriac
1 butternut squash
1 buttercup squash
1 red kuri squash
2 watermelon radishes
3 large beets
parsley
maybe cilantro (it might have gone bad)
mustard greens
2 kohlrabi
1 Napa cabbage
3 lbs of carrots
about 10 white and 3 red onions
hot peppers and maybe some other oddballs

Boy, oh boy. I'm looking at that list and not crazy about any of it, except the cherry tomatoes, which we'll just use for snacking.

I do like one recipe I found a long time ago for celeriac-maple-bacon (I use veggie bacon) hash. So I'll probably do that as part of a breakfast-for-dinner meal. And I'm kind of excited about the kuri squash because apparently you can eat the skin like you do with delicata, so I'm hoping it's similarly lovely (delicata is basically the only winter squash I love).

Onions are easy; they'll keep for a few weeks and we just about use one with every meal anyway.

I like carrots as a side dish and one of the kids likes them as a snack.

The parsley we can use in pasta easy enough.

But the rest -- squash squash squash root veg root veg eggplant etc. -- I'm going to have to think about.

6 Responses to “Team eat-it-all rides again”

  1. LuckyRobin Says:

    I would be in heaven with that much squash. I haven't met a squash I didn't like. Have you tried dicing the squash and sauteing it with onions, bell peppers, and potatoes? Or mixing mashed squash 1/3 to mashed potatoes 2/3 ratio. It tastes like sweet potatoes that way. A lot of people make the mistake of only going the brown sugar, cinnamon, and butter route with squash, but doing savory things to it works really well without overwhelming you in sweetness.

  2. Carol Says:

    I'm with L. Robin; would love that squash. Try diced butternut squash mixed with barley or farro , scallions and salad dressing. Buttercup, I just bake ( or microwave) and eat.
    Beets are less root veggie, if you peel them before you cook them.(Wear gloves to peel ) Just serve sliced with butter or whatever.
    Try the eggplant in caponata ( google) and serve as a kind of relish.
    Kohlrabi, I have had sliced raw in salads, but....

  3. PatientSaver Says:

    You can make an easy recipe using the eggplant making baba ganousch, which is a dip that's great with a crusty bread. It's no cooking, just throw everything into the blender. Microwave the eggplant til it's super soft, then let it cool and after discarding the skin, throw that into blender with tahini, garlic, lemon juice, sesame seeds. It's really good.

    I used to feel a lot of pressure to cook food up when I was with a CSA with just a half share. I couldn't pick up til Sunday late a.m., which left little time to cook anything before the work week. So I chose not to renew the CSA and I did tell the farmer's wife why.

  4. snafu Says:

    Diced apple or apple sauce combined with diced, cooked acorn squash, pureed into broth is a wonderful, fall treat. It's a good idea to wear disposable, plastic gloves peeling & dicing but your family might enjoy Harvard Beets. If adventurous, lots of Asian/Chinese dishes use Eggplant. Also you might try Ukrainian style beet borscht. try allreciies.com

  5. ceejay74 Says:

    Thanks everyone! I've got a plan to at least use up about half the veggies. Luckily these are all hardy veggies that will last more than a week, so I can move some of them to the following week.

  6. LivingAlmostLarge Says:

    We do that as well. I've been eat down the freezer and pantry and it's been working!

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