In this week’s bag:
- acorn squash
- white sweet potatoes
- hidabeni turnips
- broccoli rabe
- spicy salad mix
- stayman winesap apples
- hudson gold cheddar cheese nuggets
This week we took a break from the extra fruit (we knew it would be more apples) and the bread. In a typical month, I’d eat a slice, if that, of bread. With the bread subscription, the two of us are forced to eat one loaf a week. Don’t get me wrong, the bread has been delicious; I just don’t think it fit into our lifestyle. I’ll probably order a loaf or two over the chilly winter months to dunk into soup, but for now, I’m holding off on the extra carbohydrates.
As for the apples, we are apple’d out! With the 20 or so apples that we have left sitting on the kitchen table I’m going to: make sauce and freeze it & juice ’em. The juice will most likely be added to our kombucha to add in a little sweetness (more on our homemade kombucha soon!).
I’ve been waiting for an acorn squash because I’ve been wanting to make a stuffed acorn squash, of course! I’m going to saute some green onions/scallions, toast some quinoa then cook it as I normally would. Then I plan on adding cranberries and sliced almonds into the quinoa and stuffing the roasted squash. Sounds like the most perfest autumn meal to me. I’ll include photographs of the finished product.
I’ve also been waiting to cook up a big pot of soup. Maybe a spicy chicken and veggies… minus the chicken and add chickpeas! I’ve got a great recipe from last year that’s fresh and full of spice that I can’t wait to enjoy. I’m thankful that I now have my Sundays back for home cookin’.