How I Used My CSA: Weeks 20 & 21

Week 20: Collards, escarole, romaine lettuce, cilantro, edamame, bok choy, spaghetti squash, and butternut squash.

Swapped potatoes and onions (have plenty!) for edamame and escarole.

Lancaster Farm Fresh (the CSA I'm a member of) has an 8 week fall/winter vegetable share that runs from the week of October 31 to the week of December 19. A full share costs $225.00 and a half share costs $140.00. The deadline for subscribing is October 14.

Here is a list of other CSAs that offer an extended fall/winter shares in our area.
Week 21: sweet potatoes, butternut squash, kale, yellow onions, edamame, white onions, and crimini mushrooms.

Swapped out fennel leaf (the boy doesn't like it), romaine lettuce (still had some), and hot peppers (we grow our own) for extra onions and sweet potatoes (they store well), and cilantro.

I'm trying my darnedest to stay on top of each week's share, but social engagements, out-of-town trips, and special holiday menus that mean trips to the store for ingredients other than what is in the CSA share are making it hard. I feel like I will never catch up and eat the fridge down (I just love a fridge where I can see every thing, and at the moment it is packed). Autumnal sushi with sweet potatoes and kale! Salted edamame still in the pods to go along with the sushi. The boy made wilted kale and roasted potato winter salad, which was surprisingly good, especially since I don't get too excited for either tahini (used in the dressing) or potatoes.
Took this chili con chocolate recipe I posted years ago and added some sweet potatoes to the mix. Topped it off with cheese and cilantro. There has been a lot of bok choy in our CSA shares! Don't farmers grow any other Asian greens around here? Used the bok choy and crimini mushrooms for a stir fry. A dumpling squash from a previous week's share was roasted along with it's seeds to top a salad of romaine lettuce and Soy Curls.
For Rosh Hashana dinner, sweet potatoes, onions and cilantro from the CSA joined turnips, carrots, and chick peas for a Moroccan stew recipe from the cookbook Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. This is a great, James Beard Award-winning cookbook to check out if you like a little history with your recipes.

How did you use your CSA or farmers' market haul?