Since my last CSA post, I found out we got accepted to the fall/winter/spring program. I’ve gotten used to having the fresh produce, and when it’s time to get food at the grocery store, it’s not the same. The choice is less flavorful, not as fresh, was picked before it was ready and is more expensive.
In the cooler months, the CSA will have more variety of food. Earlier this year I wrote about wanting to eat more squash and zucchini, and the summer CSA has given me that opportunity and then some. After two months of eating the same produce, I’m ready for more variety.
This week we did get some variety, as we got 12 ears of corn, making the Iowan in me very excited. There hasn’t been as much corn as the farm (or I) had hoped for this season, so it was a first for us. We also got a melon, a large mango, three eggplants, arugula and mustard greens, squash and zucchini.
One item we didn’t get — for the first time — was butternut squash. I had decided this was the week I was going to make butternut squash ravioli. I found a recipe that uses wonton wrappers instead of pasta. I know it’s not authentic, but I figured it would work for my first try. Guess it wasn’t in the cards this week, but I’ll keep the recipe for when I get butternut squash.
It has been too hot to cook, and I wasn’t feeling that adventurous with the same food, so I mostly used the food here and there in recipes. However, I did make “chips” out of most of the squash and all the eggplant. This was my first time making chips, and something I want to try with other foods. I just sliced everything really thin and put them in the oven at 250° for about 90 minutes.
We were given avocados from various friends. Because we are such fans of Tex-Mex, we made lots of guacamole and had corn and vegetable burritos a few times recently. My favorite food freshly made is a treat!
Next week is our last week of the summer session. I’m excited to see what end of summer foods we get.