So, this is really delayed…but believe it or not, it’s actually taken me this long to use up the rest of the produce from this delivery. What can I say, I’ve been hanging on as long as possible!
October 19 Delivery
- 1 bag apples
- 1 bag spinach
- 3 carrots
- 1 pint snow peas
- 1 broccoli crown
- 1 pint Brussels sprouts
- 2 sweet potatoes
- 6 new potatoes
- 1 spaghetti squash
- 1 acorn squash
What I did with it:
The apples had their usual treatment in overnight oats and as snacks. One of them turned out to be too mealy to eat as a snack, so I made it into apple crisp for one.
I cut the spinach into strips and used it in a batch of stracciatella, the Italian version of egg drop soup. We had this for dinner alongside a roasted artichoke and homemade focaccia.
I shredded the carrots and stir-fried the snow peas and broccoli to make bibimbap-inspired bowls to pack for lunch this week, along with brown rice, sautéed cabbage and hard-boiled eggs.
I pan-roasted the Brussels sprouts in bacon grease and ate them for dinner with soft-boiled eggs and some leftover maple-mustard-sriracha sauce that was hanging out in my fridge. Simple, but satisfying.
I roasted the sweet potatoes and had them for weekend lunches topped with some peanut butter and cinnamon. It sounds weird, I know, but I love it.
I sliced the new potatoes thinly with a mandoline. Then I heated some butter in a cast iron skillet, added a layer of potatoes, topped with sauteed spinach, and finished with a second layer of potatoes. I poured a sauce made of mascarpone, Parmesan and milk over top and baked it until bubbly. We ate this veggie gratin on its own for dinner.
I turned the spaghetti squash into lunch for a whole week by roasting it in the oven and shredding the noodles. Then, I chopped up some herbs, poached some chicken and made a cheater pho ga broth. I reheated this dish by microwaving the broth on its own before pouring it over the spaghetti squash “noodles” and toppings. Recipe to come!
Finally, the last hold out: The acorn squash. Just yesterday I cut it into wedges, peeled them, and diced it up to be used in a lentil soup seasoned with curry powder, cumin, coriander and cinnamon. That batch made six servings, half of which are in my freezer right now, so I’ll still be eating local produce for a while yet!