This week’s box included: romaine lettuce, kale, turnip greens, green peppers, cucumbers (salad & kirby), butternut squash, yellow summer squash, okra, purple sweet potato, cherry tomatoes, apples, raishes
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What fun to have two crookneck squash in this week’s box nestled next to two butternut squash. “Summer” squash and “winter” squash peacefully coexisting. I’ve had little time for cooking recently so I’m defaulting to that easy/quick way to prepare vegetables – sheet pan roasting. Slices of yellow squash on a rimmed baking sheet, okra, maybe half the box of grape tomatoes, diced peppers. All drizzled with olive oil, sprinkled with salt and pepper, and roasted at about 400 degrees with an occasional stir. I love this combination hot out of the oven, cold with cottage cheese (who eats cottage cheese these days?) and spread over sourdough toast from Sarah Dodge of Bread is Good.
I was very excited to see that big head of lettuce in the box. I’ve been craving lettuce wraps and Monday the local meal kit company Garnish & Gather sent out an e-blast with their menu for this week. One of the items is Chipotle Chicken Lettuce Cups – chicken thighs cooked with chili spices, roasted delicata squash (do you still have one or two on hand?) and a garnish of toasted pumpkin seeds, peppers, red onion and lime. Sounds like a Riverview meal to me and I can’t wait to make my own version.
Two Kirby cucumbers to nibble on while I’m working at my desk and those two butternut squash to turn into this Butternut and Apple Stew that was shared by Brookhaven Farmers Market or maybe Butternut Squash Jerky this weekend when I should have a little more time to be in the kitchen.
So glad to see radishes making their fall appearance. I’m going to make Radish and Butter Spread, recipe below. Just a variation on the idea of combining butter and radishes – and once it’s made up, easy to spread on more of that toasted sourdough.
And then there’s what I think is a big purple sweet potato. I just gently scraped away a bit of the skin and I think it’s purple through and through. Could be wrong! I love these white and purple sweet potatoes – such a change from the orange ones I grew up with. I’m just going to bake ours … maybe serve it with a filling of those roasted vegetables.
Radish and Butter Spread
This compound butter recipe came from allrecipes.com.
2 sticks unsalted butter, room temperature
Radishes, finely chopped
A few tablespoons of chopped chives
Lemon juice and salt to taste
In a medium bowl, combine butter, radishes and chives. Season to taste with lemon juice and salt. Will keep refrigerated for 3 or 4 days.