thoughtful consumption

Here’s what I got this week from my CSA program:

yummy mixed lettuce

baby spinach

radishes and tomatoes

The radishes we’ve been slicing for salad. The tomatoes I chopped up and cooked down and tossed with pasta.

fingerling potatoes and delicata squash

These potatoes were sooo good roasted with olive oil, garlic, and herbs! We’re looking forward to enjoying the delicata squash next week. We love winter squash, but it’s usually better cured a bit. So we’re not in a rush to cook this one.

apples!

I also got some eggplant that went in the oven right away to be roasted for baba ghanoush.

roasting eggplant

The globe-y eggplants are better for roasting than the Asian ones.

winter savory, oregano, and lemongrass

I’ve already used up the savory and oregano: in rustic marinara sauce, in a spinach alfredo-y kind of pasta, and in roasted potatoes. Winter savory is a wonderful herb for cooking vegetables. The lemongrass will last longer than the others. I’ll keep it around for tea and the occasional stir-fry or ramen soup.

coffee, pancake mix, eggs

Toss in some blueberries from the freezer, and we’ve got a terrific fall weekend breakfast sometime soon.

And from the store, I ordered some basil…

… and made a little pesto for the freezer.

Enjoy your food!