Josh was out of town for work this week so it was up to me to get our CSA share. It was a fairly light week so the pickup was pretty easy, and I was happy to see a few new items on the list. This week our share contents included:
Pole beans – 0.5 lbs
Squash – 1.4 lbs
Jerusalem Artichokes – 1 lb
Shishito Peppers – 0.2 lbs
Bok Choy – 1 each.
Spaghetti Squash – 1 each
Tomatoes – 1 lb
Radish – 5 each
In the original email we got from the CSA with our contents for the week, the list merely said “artichokes.” Josh and I were excited, as we had never received artichokes before, and I was hoping to make stuffed artichokes. When I showed up at the pickup site, however, the board said Jerusalem artichokes. I was slightly disappointed but still excited, since we only got a few Jerusalem artichokes last year but they shriveled before I had a chance to cook them. They kind of look like pieces of ginger, all gnarly with a brown skin. I was wondering how to prepare them, and more importantly, how to peel them without losing all the flesh, but a woman who was picking up her vegetables at the same time told me that roasting them like potatoes was best. Plus she said they didn’t need to be peeled, which was a relief!
Another “new” item that we got last year was bok choy, which I was really happy about. Roasted bok choy is one of my favorite CSA recipes, and I’m looking forward to eating it again.
A completely new item for us is the spaghetti squash. I’ve never prepared spaghetti squash before so I’ll need to look up some recipes. I’ve always read that it’s actually really a great noodle substitute, but as a pasta fiend, I have my doubts. Still, I’m eager to try it out.
The shishito peppers we received a few weeks ago were green, but these are bright red. The green peppers didn’t seem too spicy, but I wonder if they get spicier when they turn red. The email said they would be mild to hot, so we’ll see.
We also got more tomatoes, squash, radishes, and pole beans. I’m hoping we’ll be moving more into winter squashes soon, since I’m still overwhelmed with summer squash right now. Now that the weather is cooling down, I’m more amenable to making squash soup. It’s really easy – just roast the squash with some olive oil until soft and slightly carmelized, boil with stock or water (enough to cover the squash), puree, season, and serve. It’s a thick creamy soup with no cream in it, so definitely one of the more healthful dishes that we make. Try it out!