On a meal-time note: As it is already well into November and most of what I have been eating is going out of season, I was delighted when my pal Sylvi asked if I would like to split a Community Sustainable Agriculture box (I am 78% sure that is what CSA stands for) for six weeks in November-December. Obviously, I said absolutely, as it means we get to go every week and pick up a milk-crate sized parcel of locally grown organic produce to split. My haul this week:
one ginormous acorn squash (any suggestion as to what to do with it?)
two large red apples
a bunch of mustard-leaf lettuce
a bunch of regular red lettuce
a bunch of red and green kale
This is lovely because it means I get to creatively build my dinners (my lunches are pretty much nonexistent and breakfast is always eggs on toast or jammy yogurt) around whatever comes in the box. And I don't have much experience cooking Autumnul/Winter vegetables yet.
This recipe is what I am trying out tonight from Food & Wine: Kale with Garlic and Oven-Roasted Parsnips.*
If you have any favorites of your own with any of the above vegetables, or squash or potatoes or kale or salads, email them to me and I will try them out!
*The wonderful thing about the internet is being able to type in a handful of ingredients and come up with delicious recipes when you don't know what to cook!