October 19 will be my last produce delivery of the year, so there are only a few more “What’s in the Box?” posts left! But never fear, I’ve got plans. Expect a return of New Food Friday later this month, plus some other types of posts sprinkled in here and there amongst the usual recipes.
This week, the box is continuing to stump me. Though it’s the same quantity we’ve been receiving all season, half a bushel, but it just seems like so much more food lately! Maybe it’s because nearly any of the items–a spaghetti squash, a pound of potatoes, four tomatoes–could be the star of a meal in and of itself. But time has gotten away from me so I can’t focus on the ingredients individually; instead, I’m working to come up with ways to use them in combination with each other.
Sometimes this means building an entire meal around vegetables (as in the stir fry). Other times it means trying to reduce the volume of the ingredients as much as possible just to get them used up before they go bad (as in the case of the salsa).
October 5 Delivery
- 1 bag of apples
- 1 crown of broccoli
- 1 bell pepper
- 1 spaghetti squash
- 1 pint snow peas
- 2 sweet potatoes
- 1 lb new potatoes
- 4 tomatoes
- 1 red onion
What I did with it:
While some of the apples still turned into overnight oats, at least as many just got sliced up and eaten. This has become my snack of choice lately. We also made apple fritters this week, but using apples we picked up at a local orchard. The idea was to actually pick the apples ourselves, but it turned out not to be a u-pick orchard when we got there, one of the great disappointments of my autumn so far.
I ate one of the sweet potatoes as part of my dinner on a night when Paul wasn’t around. I’m thinking of doing some sort of experiment with the other, but we’ll see…
I used the tomatoes along with my only eggplant of the year to make Ellie Krieger’s cornmeal-crusted ratatouille tart, something I’ve been wanting to try forever! I skipped the zucchini since I didn’t have one on hand, used all four tomatoes since they were on the small side, and substituted sliced red onion for the shallot.
Some more of the red onion joined two of last week’s tomatoes in a batch of salsa, which we used to top homemade chorizo and potato tacos (using last week’s potatoes). Recipe post pending.
The broccoli, bell pepper and snow peas formed the base of a chicken stir fry with a sauce made of spicy bean paste, soy sauce, hoisin and rice vinegar.
I still have half a red onion, a sweet potato, a pound of new potatoes, and an entire spaghetti squash leftover. To be continued!