|I've never seen parsnip greens before.|
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:
Leftovers: butternut squash, onions, green cabbage, cider braised cabbage & apples, spiced Indian cabbage & fennel, carrots, steamed broccoli, yams, oranges, frozen cranberries
eat at work party
leftover cider braised cabbage & apples
turkey or veggie burgers
leftover cider braised cabbage & apples or
leftover spiced Indian cabbage & fennel
leftover steamed butternut squash
oven-roasted chicken or turkey
oven-braised carrots & parsnips
leftover chicken or turkey
leftover yams and/or parsnips
Orange marinated sustainable salmon