The boxes didn’t stop but yes, the blogging did. Without any further hulabaloo, it’s time to re-boot. From the top… (ah one, two, ah one two three four!)
Compared to the past few weeks, this is an inspiring assortment of fall’s best colors, flavors and textures. Ok, so saying the “past few weeks” is a bit of a stretch — we forgot to pick-up the box two weeks ago. Curses! In the fine tradition of community supported agriculture, this stuff happens. Not to cry over lost leeks, on to celebrate what we do have.
- Green onions
- Filthy, muddy, first spinach of the season
- Collard greens (Southern April sez, “YES!!”)
- Flat leaf parsley
- Red kuri squash
- Fuyu persimmons
- Delicata squash
- The EXTRA SPECIAL CLOSE-UP SHOT: cabbage.
What does this bunch of goods inspire? A lot of raw eating, that’s for certain. Slice up the persimmons and pomegranate for a snack, wash the leafy greens for salads (gack) or a quick sauté (because salads are for the weak). Most of the veggies would be a good compliment to the sort of hedonistic meat dishes mandated by Fall weather. There are also some risotto superstar ingredients (squash, oh hell yes, and maybe something I hadn’t thought of before?). Do you have any not-to-be-missed preparations? Please do tell!
And now, the healthiest eye candy you wish you could eat through a computer: