Harvest time! Dealing with fall vegetables
My CSA box was so big this week I could barely carry it the three blocks home. It was full of onions, peppers (orange and yellow and red in funky shapes), a cucumber, onions, broccoli, purple and orange carrots (a big hit on my veggie platter yesterday), eggplant, bok choy, two kinds of potatoes and I don’t even remember what else.
I’m addicted to brussels sprouts, so I roasted those up right away: trim, toss in oil and s&p, roast at 400 for about 25-30 minutes. And you guys, they’re so gorgeous. So delicious. I took this photo five minutes ago and I’m thinking the brux may not make it another five.
I’m not usually good with using eggplant, so I made myself bite the bullet this time. I cranked up the oven and roasted the little purple eggplant (again with salt, pepper and olive oil), then blended it into homemade hummus which I lightened with Greek yogurt. Did you know eggplant is a berry?
Tonight I’m sauteeing baby artichokes with scallions and cooking them in a lemon-white wine sauce with gremolata. Not sure yet what I’m going to do with the collard greens still sitting in there … cook down with garlic in butter? Bacon? And then what else goes with them besides barbecue and cornbread?
Also need to deal with two heads of cabbage (Chinese), a small melon, Medjool dates and a big old winter squash, the first one I’ve seen so far. I’d love to hear ideas!
