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| I've never seen parsnip greens before. Have you? |
Today we received our first winter CSA share here in central coastal California. Last week actually began the season, but we were visiting family, like many of us do around this time of year. Returning from Idaho, I feel fortunate to live in a county where food can be grown year-round. Moving on towards the darkest time of year, we’ll be eating plenty of root veggies, onions, and apples, and someday soon I will have to make use of the giant pumpkin from the Live Earth Farm harvest festival in October.
While it’s tempting to post lots of treat recipes this month, I’ll find some nutritious main and side dishes too. For starters, check out my friend Mira’s curried cauliflower, which I’ll be making tomorrow night with the delicate green Romanesco.
This week’s veggies:
Apples
Carrots
Parsnips
Romanesco Cauliflower
Arugula
Leeks
Red Cabbage
Fennel
Jarred tomatoes
Leftovers: butternut squash, onions, green cabbage, cider braised cabbage & apples, spiced Indian cabbage & fennel, carrots, steamed broccoli, yams, oranges, frozen cranberries
Thursday
eat at work party
leftover cider braised cabbage & apples
Friday
turkey burgers
steamed arugula
Saturday
Lunch:
turkey or veggie burgers
leftover cider braised cabbage & apples or
leftover spiced Indian cabbage & fennel
leftover steamed butternut squash
Dinner:
oven-roasted chicken or turkey
baked yams
oven-braised carrots & parsnips
Sunday
Lunch:
leftovers
Dinner:
leftover chicken or turkey
leftover yams and/or parsnips
Monday
Orange marinated sustainable salmon
leftover veggies
Tuesday
leftovers
Wednesday
veggie burgers
leftover veggies
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