Cooking the Box: Week 14

I’d be lying if I wasn’t a bit excited for the cool down that is predicted for later in the week. Don’t get me wrong, I’m not wishing away the warm days of summer, but I’m also looking forward to some cool mornings where the flannels and sweatshirts can be broken out of the back of the closet. Here’s the disclaimer, give me hoodies and cozy clothes any day, but let’s keep flip flop and sandal season going as long as possible. It’s not too much to ask for, is it?

 

Cool weather means a change in the way some of us enjoy out shares. I am much more likely to make more meals per say with the contents of the shares at this time of year when it is cooler outside, whereas in the summer I cook things individually instead of making recipes. Let’s check out what is in the share this week!

 

Acorn Squash: I had my first taste of squash for the season last night and it was fantastic. I’m not going to lie, it will taste much better later in the week once the temperatures cool down a bit! While there are so many things you can do with Acorn Squash, I think the best way to enjoy it is to simply roast it in the oven and serve mashed with a bit of butter, salt and pepper. Some people may enjoy a little sprinkle of brown sugar on top, but that’s up to you!

 

Grape Tomatoes: With the cooling temperatures, some comfort food is definitely in the picture. One of my favorite things is roasted grape tomatoes, so I gave this recipe a try for dinner last night. Creamy Shrimp Linguine with Roasted Tomatoes and Kale It was quick, easy, and approved by all! A few recommendations: Personally, I’d half the amount of pasta and add more kale, but I really enjoy kale. You can always swap out the pasta for zucchini noodles, which would be my preference, but for a time saver last night, I just used the regular pasta.

 

Slicing Tomatoes: A fresh tomato salad would make a great addition to lunch or dinner this week. Chopping up a tomato and adding a bit of feta or fresh mozzarella cheese and a drizzle of olive oil and balsamic vinegar goes a long way. Enjoy these beauties because tomato season is coming to an end sooner than we all want to admit!

 

SweeTango Apples: Yes, you can turn these into apple sauce, crisp, or some other delicious apple baked good, but right now, I’d prefer to enjoy them as a snack. Cut up and served with a bit of peanut butter is my favorite way to enjoy them.

 

Cauliflower: Whether you get the purple or white cauliflower it is the perfect time of the season to enjoy it roasted! Roasted cauliflower would go great with the pasta recipe I posted above. Chopped up and tossed in some olive oil and thrown in the oven for 30 minutes or so at 400 will give you a great addition to dinner! If needed, you can always sprinkle with a little parmesan cheese or a drizzle of buffalo sauce if you are serving alongside another meal.

 

Celery: A bit different in texture than the celery you purchase in the store, I hope you notice the aroma this gives off. Great for throwing into a stir fry, eating for an afternoon snack, or adding to some soup stock. Don’t forget that if you are adding celery to a soup stock or broth, the leaves are great for that as well.

 

Radishes: Great for a salad topper, added to a morning omelet, or sliced up and placed in a bowl of ice water in the fridge as a perfect snack on the go. If radishes aren’t your thing, try chopping up and sauteing or grilling them with some potatoes. The texture is similar and often times you don’t even realize they are mixed together!

 

Kale: Smoothies, chips, sauteed, or served as a fall salad with roasted acorn squash on top, you can’t go wrong. I think I will definitely make another back of the pasta above, minus the pasta, but lots of kale and roasted grape tomatoes served alongside some chicken or fish for an excellent, yes easy dinner this week.

 

Sugar Cube Melon: These don’t last long in my house. Typically, I cut this up as soon as I get home and throw it in a Tupperware so I can enjoy it on the go or pull it out as a tasty addition to my morning breakfast.

 

Beets: With the cool weather approaching, I’m excited to turn the oven back on and get to roasting some beets. Whether I add them to a salad or enjoy them alone, roasted beets are one of my favorite things.

 

There you have it, week #14! If you were to walk into my office right now, you would see a giant whiteboard with tentative plans for weeks 15-17. A list of all of the items we plan on sending, along with targeted dates of harvest and projected quantities. It’s hard to believe we are closing in on the final weeks of the 2022 season. Don’t worry, we have lots of great items left to send. Some things to look forward to yet this season: carrots, more varieties of apples, different squash varieties, honey, maple syrup, sweet potatoes, sweet Italian peppers, perhaps some more strawberries, lettuce, and a myriad of other items!

 

Have a great week,

 

Jenna