What’s in the Box? September 28 Edition


Time for some real talk: I’m late on this post. It’s not just because I’ve been busy (I have). It’s also because the vegetables, at long last, are catching up with me. We’ve reached the point where I’m now having difficulty using up the produce as fast as I’m getting it and starting to run out of ideas. This has been the first delivery in a long time where, now more than a week later, I still have food left over. And aggravating the situation is the fact that my freezer overfloweth. I’ve launched a campaign to eat down the freezer food, but it’s still not a viable option for storing much of anything right now.

So if you’ve got fabulous ideas for using up sweet potatoes, new potatoes and end-of-season tomatoes…please pass them my way.

September 28 Delivery

The haul:

  • 1 bag of apples
  • 4 cups spring mix
  • 1 head broccoli
  • 1 pint snow peas
  • 1 acorn squash
  • 4 tomatoes
  • 1 lb new potatoes
  • 2 sweet potatoes
  • 1 red onion

What I did with it:

Several of the apples were shredded into overnight oats…but for the first time since the spring I ate them warm! Since they were already stored in glass containers, I simply microwaved the oats at work on the chilly mornings. The rest were delicious snacks throughout the week.

We ate the greens as a side salad one night, and the next day I sauteed the remainder with ginger and garlic and used them to top a bibimbap-style rice bowl along with stir-fried broccoli. The snow peas also joined the party after a quick steam.

I used the acorn squash to make a batch of lentil soup from a recipe given to me by a coworker. The recipe called for diced raw squash, so I discovered a quick way of peeling acorn squash: Remove the stem of the squash and cut it in half lengthwise. Remove the seeds. Place each half flat on the board and slice into wedges where the squash is naturally indented. You’ll end up with eight or 10 wedges that are easy to hold and peel with a regular vegetable peeler!

I also experimented with the acorn squash seeds by dry roasting them in a pan on the stove top. After some additional experimentation, I may have something to share.

I was lucky the box included tomatoes, because I was one short for my tomato soup last Wednesday. So, one went into the pot. I ate one of the others as a snack. The remaining two are still in my fruit bowl…

And this is where my momentum stalls. What will I do with those last two tomatoes? Maybe another soup or sauce, though I certainly don’t need any right now. Maybe oven-dry them? Or make a tomato pie?

How about the potatoes? More soup? Maybe I can work in that red onion

Sweet potatoes? Who knows. At this point, your guess (or suggestion!) is as good as mine.

Leave a comment below!