September 29, 2019
Fall Goodness
By Linda Dansbury

The pick up room is really starting to look like fall now that the beautiful cabbage and broccoli have arrived. I have been enjoying the potatoes - the recent cool nights inspired mashed potatoes - they were especially yummy! Steamed broccoli was a nice treat last night. It is almost time to start roasting the combo of veggies we are receiving, but I haven't done so yet. Below is a few things we enjoyed this past week.

Kale, butternut squash - made the Northern Spy Kale Salad as a side dish. It is really good - make a large batch, because it is great the second day too.

Cabbage, Swiss chard - made cole slaw. I like mixing different ingredients into cole slaws. I usually do add Swiss chard if we have it - I remove the thick stems (save them as an ingredient to make veggie broth), stack the leaves and julienne them. It adds a nice dark green color to the slaw. I make a dressing of equal amounts of canola oil, mayonnaise and white wine or cider vinegar. A bit of cayenne, fresh ground pepper, and ground mustard rounds out the dressing. Allow to sit in fridge for about 30 minutes for the flavors to blend before enjoying.

Leeks, herbs - made the Braised Salmon with Leeks again - really nice dish and simple to make.

Tomato, lettuce - one night we had a roasted chicken and the next we made the BLT Salad (the dressing is simply about a pint of chopped tomatoes and a 1/4 cup good quality mayonnaise, salt and pepper; I whir it all up in the smoothie cup that came with the immersion blender.) and topped it with left over chicken. It was an easy and delicious weeknight meal!

Okra, kale, tomato, onions, garlic, herbs, sweet and hot peppers - made another veggie stew. So easy and delicious - no recipe needed. Just add to large saute pan in order of cooking times. Once this is made you have a delicious side dish and/or the base for a frittata.