End of October and the produce is still rolling in.  I have to say, I’m really impressed with the fall variety from Greensgrow – with our previous CSA, it was all squash, potatoes, and kale this time of year.  While we’re definitely seeing some of the standard fall produce again this year, I’m really loving the greater variety.  And fresh cranberries – I’ve never cooked/baked with them before, so I’m looking forward to giving it a go (I do NOT care for dried cranberries, so I’m hoping for better luck with fresh).

This week we received:

• 1 bunch arugula
• 1 bunch kale
• 1 bunch watermelon radishes
• 1.5 pounds red bell peppers
• 1 bunch carrots
• 1 pound cranberries
• 2 pounds white potatoes
• 2 pounds fuji apples

(Photo from Greensgrow…obviously missing several things)

Last week we received the following, and this is how we used it:

• 1 bag lettuce mix: salads
• 1 bunch Hakeuri turnips: used in a pumpkin chili (recipe coming soon!)
• 1/2 pint kiwi berries: eaten on vacation (I’ve never heard of a kiwi berry before, but they are aptly named – a berry that tastes like a kiwi!)
• 1/2 pound cubanelle peppers: used for Cuban-inspired stuffed peppers with chorizo and manchego (recipe coming soon)
• 2 sicilian eggplants: stewed with honey and spices – one of my favorite things I’ve made this year (recipe also coming soon!)
• 1 head broccoli: sauteed and served alongside the pumpkin chili
• 1 spaghetti squash: roasted and stuffed with sausage, ricotta, and kale
• 2 pounds Stayman Winesap apples: used in my favorite apple cake – I still haven’t managed to take pictures, so no recipe quite yet
• 1 piece Tussey Mountain Swiss Cheese: served as part of a cheese board when friends came over for an impromptu dinner
• 2 Pequea Valley maple yogurts: eaten plain