Wasn’t it just the beginning of September yesterday? I’m not quite sure how we are in the final week of September already, but here we are. I feel that time goes faster each year and I’m not really a fan of that. While it hasn’t really felt like fall lately because it’s been so warm, I was on a run over the weekend and the trail was covered in fallen leaves. Besides seeing a sea of pumpkins and squash outside my office window daily, this was the first time I was like oh yes, fall is here and we better start enjoying it because we all know what season comes next….and I’m not the biggest fan of that season. It was just a little remind to get all those fall outdoor activities planned, spend those afternoons outside, take those evening walks because before long, we will be forced indoors.

 

As we finish out the month of September, we enter week 15 of the CSA. Only 2 weeks remain after shares go out today. While it will be nice to get back on a regular sleep schedule for myself, it’s always a little bittersweet as we near the end of another season. Don’t worry though, there’s lots to be enjoyed in the share today as well as much to look forward to over the next two weeks. Let’s dive into the share this week:

 

SweeTango Apples: I can’t get enough of the apples this fall. Typically, I am all about making apple crisp, muffins, or another apple-based something, but I just haven’t succumbed to that yet this season. These apples have made great snacks so far, but if you are finding a few too many apples in your fridge right now, here are some great ways to use them up: Slow Cooker Apple Cinnamon Oatmeal, Old Fashioned Apple Crisp, and Crockpot Apple Sauce.

 

Brussels Sprouts: The best way to store these would be to snap the sprouts off the stocks right away. If you aren’t going to cook them tonight, place them in a Tupperware container in the refrigerator until you’re ready to use them. My all time favorite Brussels Sprout salad would be this one right here. It takes a little bit of time to put together, but it’s definitely worth the time. I also am a big fan of chopping the sprouts, tossing them on a bit of olive oil and roasting them with a dash of salt and pepper. Finish them off with a drizzle of balsamic vinegar and you’re set.

 

Acorn Squash: There are many ways to enjoy acorn squash, but for some reason, this is one kind that I just can’t imagine doing anything else other than baking it and enjoying it with a little butter, salt, and pepper. As a kid, this was definitely enjoyed with butter and brown sugar, definitely defeating the health benefits of it, but hey….I was eating a vegetable, right?  If you are accumulating squash on your counter and want to get rid of some, did you know it’s super easy to freeze? Simply bake any variety, let it cool, scrape out the flesh and place it in a freezer bag or container. Toss it in the freezer and enjoy it later this winter.

 

Pinto Potatoes: I’m all about potatoes in the air fryer these days. I dice them up, toss them in a bit of olive or avocado oil and air fry them. I serve them alongside just about anything, but when I’m feeling really lazy after a long day, I cook a couple of eggs and throw them on top of the potatoes for a quick, easy, yet delicious dinner. This variety of potato is also fantastic for mashing. Boil until soft, drain the water, then mash with a bit of butter and if you want them extra creamy add a splash of buttermilk.

 

Lettuce: Switch up your summer salad routine and transition to fall. You can top your dinner salad with leftover roasted squash, toasted nuts, cranberries, or a variety of seeds. If you aren’t ready to make the switch to fall salads, you’re in luck. Add some cucumber slices and cauliflower florets for a quick and easy salad.

 

Cauliflower: Purple cauliflower? Yup…it’s definitely a fun twist on regular white cauliflower. With the same flavor, this cauliflower can replace any white cauliflower in a recipe, you just might have a funky color depending what the recipe is. Roasted and served with a sprinkle of parmesan cheese is likely what I will do with mine. Quick and easy, but perfect for dinner and leftovers are great for a quick lunch.

 

Slicing Cucumbers: Salad toppers or afternoon snacks. You could easily make a small batch of refrigerator pickles or a small cucumber salad too. Enjoy these as we know the cucumber season is coming to an end.

 

Sugar Cube Melon: As one who eats breakfast on the go most mornings, which means it’s typically a protein shake or bar that can be eaten on my drive to work, I’ve switched it up lately. Instead, I’ve been enjoying sugar cube melon with some cottage cheese. I’m a bit fan of the sweet and salty combination. If that doesn’t work for you, this melon makes an excellent dessert option too.

 

There you have it, week number 15. Two weeks to go! I’m sitting here looking at the whiteboard near my next wondering how we are going to fit some of these items into boxes for you over the next two weeks, but it’s a challenge we are up to. Enjoy your share this week!

 

Cheers,
Jenna