A CSA Supper
Today we had a CSA supper thanks to our last butternut squash and some defrosted mushroom pasta. (That’s parmesan cheese on the top.) We sliced the neck of the squash into rounds and baked them with butter and a little brown sugar.
I also made more biscotti. I love this recipe; it’s so forgiving. This time I used defrosted eggs, and the yolks didn’t quite get beaten in. I also threw in some ground flax seed I found on clearance at Kroger. But the biscotti still came out fine.
This time I remembered to take pictures.
My husband likes the loaf part better than the crunchy biscotti. So this time I left an end unsliced for him to eat as bread.
Upcoming CSA freezer plans
This weekend we’ll eat some pesto pasta and the rest of the butternut squash. By the end of this weekend, I hope to have finished off the soup that was in the freezer. Then next week, I can make more soup with some of the CSA beans and store-bought frozen veggies I have leftover. I’m looking for fish vegetable stew recipes because we’ve got some aging frozen fish that won’t be good as cooked whole anymore. Here’s one possibility.