Tuesday, December 27, 2011

Slow Cooker Pinto Bean & Veggie Chili (Dark Days 3)

I'm a little behind with the Dark Days Challenge - I think everyone else is on their 4th or 5th post or so?  But anyway, I'm doing my best, and I managed to squeeze in one more local meal in between finals (my last ever!) and Christmas.  This dish was a chili, entirely local (except for the chili powder and cumin, which if I remember correctly are organic, so there you go) and mostly organic.  After my last Dark Days disaster, I was really excited just to have had this idea (which also uses my slow cooker!), and even more so when it came out so good!

Here's the "recipe" along with my specific sources.  All frozen things were defrosted in the refrigerator overnight.  It made a little over 3 quarts.

Beef, Pinto and Veggie Slow-Cooker Chili

THE NIGHT BEFORE: In a skillet, saute 1 lb ground beef (Cherry Grove Farm) until browned.  Set aside.  In the same skillet, cook 2 chopped medium onions (Whole Foods), stirring occasionally, about 2 minutes.  Add 3 diced small carrots (CSA) and 4 chopped giant garlic cloves (Cherry Grove Organic Farm - a different farm than the ground beef) and cook for about 5 minutes, until the mixture begins to soften.  Add 1 diced red bell pepper (CSA, frozen) and cook for 1-2 minutes.  Add 1 1/4 tsp cumin and 1 Tbsp + 1 tsp mild chili powder, stirring evenly to distribute it.  Turn off the heat and stir in the ground beef.  Let it cool for a few minutes, then put it in a container (ideally glass) and refrigerate overnight.  Pick through, rinse, and soak overnight 2 cups pinto beans (Cayuga Pure Organics).

THE NEXT DAY: In your slow cooker, spread the beef mixture to cover the bottom.  Drain your pinto beans and layer those on top of the beef.  Next, layer ~2 cups corn kernels, from 3 ears of corn (Princeton farmers' market, frozen, probably not organic), ~2 cups 1/2-inch cubes kabocha or other winter squash (CSA, frozen), and ~2 cups zucchini, cut in quarter circles about 1/2 inch thick (CSA, from frozen).  On top of this, pour 2 undrained pint jars fire-roasted tomato pieces (CSA, home canned) and 1 drained pint jar tomatillos (CSA, home canned).  Fill each of the tomato jars with water once, and pour over the pile in the slow cooker (about 4 cups).  Cook on HIGH for 8 hours.  When ready to eat, taste and add ~1 1/2 tsp fine grain sea salt, ~1 Tbsp + 2 tsp chili powder, and/or as much/whatever spices you want, to taste.  Top with grated Garlic Peppercorn Jack cheese (Cherry Grove Farm) to serve.  You can also top with cilantro, which I did have from a local source (Terhune Orchards), but when I finally got to eat at 9pm I just didn't feel like washing and chopping it.

The final product was just slightly more watery than I am used to having in chili - but I really liked that!  The cheese made it even that much better.  And I usually make vegetarian chilis, so the ground beef was a great touch too.  I think this is a great way to eat meat - a small amount of local, grass fed beef surrounded by a ton of local and mostly organic beans and vegetables.  The meat adds a lot to the texture and flavor for such a small input.  After this recipe, I feel a little more confident in my ability to cook without a recipe.  Maybe my best Dark Days meals in the future will be ones that I make up myself.

Monday, December 26, 2011

Fig and Walnut Biscotti

For our annual Cookie Exchange, I chose to make Fig and Walnut Biscotti.  They are super easy, aside from that you have to bake them twice, and addicting.  The flavor combination packs a big punch with orange zest, cinnamon, cloves, and nutmeg.  They have a pleasant crunch level with figgy soft spots.  I made a quadruple batch (based on the linked recipe - technically it was double the original recipe) and I had to make a second batch before Christmas, because I ate them all!  I can see this becoming one of those recipes that I always make and become somewhat "known for."

Saturday, December 17, 2011

Thai Soba Noodle Bowl

This delicious Thai-inspired noodle bowl came to my attention through this list of "favorites." I had most of the ingredients on hand, needing to pick up only tofu and ginger (and a new bottle of soy sauce/tamari, because we had gotten regular-sodium last time and it was terribly overpowering).  A base of garlic, ginger, lemongrass, shallot, and chile is sauteed, then simmered with coconut milk and water.  To this broth, add mushrooms and cooked soba noodles.  Bake the tofu while this cooks, and top the bowl with the tofu cubes, cilantro, and (my delicious addition) chopped peanuts.  One note of caution: you will splash this on yourself while you eat.  Leftovers are great too.

Thursday, December 15, 2011

Quinoa with Roasted Chanterelles, Apples, and Squash

I have never tried chanterelle mushrooms before, so I thought this pretty quinoa bowl would be a great time to have them.  (Let's please ignore the price tag on these mushrooms - I don't even want to talk about it.)  All the ingredients appealed to me - I don't eat quinoa often enough, and winter squash, apples, and red onions are all super tasty.  Unfortunately, I found this to be just a little bit bland.  I used what I felt was a ton of thyme and just a splash more sherry vinegar than instructed, but it could have used a strong flavor that ties it all together.  If I make (something similar to but less pricey than) this again, I think I'll include some sherry vinegar when roasting the squash and apples.  A squeeze of lemon juice might also elevate the dish a bit.  This has inspired me to try to make up my own quinoa bowls to get more of that protein-packed "grain" into my diet.  If I feel the urge to buy chanterelles again, I want to try the Chanterelle Tacos from Super Natural Every Day.

Wednesday, December 14, 2011

Herbed Bean and Sausage Stew (Dark Days 2)

On Thursday, I took a little shopping trip.  I went to Whole Earth Center, the Princeton farmers market (indoors!), and Whole Foods.  The primary goal of this excursion was to supply myself with local foods for the Dark Days challenge.  I was surprised to see so many vegetables at the farmers' market, and one farmer I spoke with said she hopes to have veggies all winter, since she is growing some cold-weather treats in an unheated greenhouse.  I stocked up on pretty much everything, and my refrigerator is stuffed.  I even got a few pounds of potatoes.  I'm looking forward to taking advantage of this local stash for the challenge.  I even got a bottle of wine from Terhune Orchards - I'm looking forward to basically just drinking it because it tastes SO GOOD!  I think it's a bit too sweet to cook with though.

I also stopped at Whole Earth Center, specifically to get whatever beans and grains they carry from Cayuga Pure Organics.  This farm is in New York State - Google says about 212 miles from my house.  I consider this local enough and having beans and grains certainly expands my options for local meals (like today's).  I ended up going home with Jacob's Cattle beans, pinto beans, and hard red winter wheat berries.  I'm sure Whole Earth Center has other local products as well, which I intend to investigate further when I have a little more free time.  I believe I saw some local flour there so maybe we can add some bread or baked goods to the menu.  At Whole Foods, I was able to get some staples like onions and white sweet potatoes.  This will require some exploring as well.

As I get into this challenge and think about it more and more, I'm thinking about what I care about most in this challenge.  I'm trying to do the local thing - but I'm NOT trying to eat bland or unsalted food.  I'm not giving up salt - sorry.  I also believe that globalization has brought us some pretty neat things, like spices from other parts of the world.  So I'm going to aim to make my meals as local as is reasonably possible without sacrificing the taste.  I'll try to choose organic (or sustainable) when local isn't an option.  I'll try to pay more attention to ethics (like fair trade and all that stuff which I don't know much about).  And most importantly I'll learn how I can set myself up to have an easier time next year (dry/freeze herbs, can more, etc.  I'm willing to make a few sacrifices, but enjoying the food I make isn't going to be one of them.

That being said, I chose to tackle this stew for my second Dark Days meal.  The bulk of the elements are local - the sausage are from Cherry Grove and the Jacob's Cattle beans are from Cayuga Pure Organics.  The carrots are from our CSA, the onions were labeled as local at Whole Foods, the garlic came from a farmer at the Princeton market, the rosemary from a pot in my house, the thyme considered local by Whole Foods (it came from Virginia, and I'm OK with that).  The celery isn't local, but it is organic (I think, it's been in the crisper for a while now).  The rest of the ingredients (teaspoons or less of each) are not local.  I got most of them at Whole Foods so I can have a bit more confidence in the ethics than I would from the market around the corner or Shop Rite.  I know this isn't good enough for some people, but I'm just taking it as an opportunity for improvement.

After all this - how did the soup turn out?

Well, I wasn't watching too closely, and so my beans were cooked a bit more than I would have liked.  Some split and released their starchiness into the soup, thickening it up into a goopy mess.  (This is what it's supposed to look like.)  Frankly, the beans I used (which I used because they're local) were the absolute worst type of beans I could have used for this dish - way too starchy, not really intended for soups and stews.  I had a few bites and I don't think I'm going to be able to eat much more of it.  The lesson learned here today is not to make swaps in recipes when you don't know what you're doing, and not all dishes are going to work with the ingredients available to you locally.  I intend to try this recipe again with the originally suggested beans and no regard for local ingredients!

To end on a more positive note, my sister actually loved this soup.  And I think if cooked properly, the beans I used today could be used to make this, which would make it a great option for a Dark Days meal.  I'll have to try cooking them again and give it a shot.

Sunday, December 11, 2011

Black Bean Enchiladas

These Black Bean Enchiladas were on the roster for the Deborah Madison feature months on 101 Cookbooks Library.  I was a day late in making them, but since I already had the Black Bean Chili made and this exact quantity set aside in the freezer, as well as some tomatillo sauce that I had frozen from a canning session a few months ago, it was just a matter of assembly and a brief baking time.  Who can say no to a quick and easy dinner?  I ended up trying this with both the black bean chili and the black bean and butternut squash chili as fillings - I liked Deborah Madison's black bean chili better in the enchiladas.  The cotija cheese was oozy and gooey but I felt I went a little overboard with the amount.  The tomatillo sauce was an interesting sauce, but it didn't really envelop the enchiladas, even though I used more than the amount called for in the recipe.  Ultimately, this was an OK dish - A+ for ease and speed, but not so interesting to eat.  Ken had some leftovers for lunch and seemed to like it.  I would like to try enchiladas again, maybe with the red sauce that Deborah Madison recommends as a substitute for the tomatillo sauce, but I'm not in a rush to have them anytime soon.

Saturday, December 10, 2011

Black Bean & Butternut Chili

The chili recipe below was adapted from another blogger's recipe, which was adapted from a Cooking Light recipe.  I didn't want to change much, except for omitting the meat and making it in the slow cooker instead of on the stove.  I looked for instructions on how to adapt a recipe for the slow cooker and then modified the directions so that I could just toss it in the slow cooker.  It came out great - I think one of the reasons I really liked it was the red wine, which gave it a really unique flavor compared to other chili recipes I have made.   I stashed a bit of this in the freezer, but I'll probably make it again.  By the way - you can use any winter squash, and I'm sure different types of beans would work well too.  I'd like to try the original version with meat and red kidney beans sometime this winter.  (Note: do NOT cook dried red kidney beans in the slow cooker or you might die.)


  • A splash of olive oil
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced fresh garlic 
  • 1 small chipotle pepper in adobo, finely minced
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons ground ancho chile pepper 
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup dry red wine
  • (28-ounce) can fire-roasted diced tomatoes, undrained
  • (28-ounce) can black beans, rinsed and drained 
  • 2 cups (1/2-inch) cubed peeled butternut squash or other winter squash 
  • 1/2 cup water


1. Add 2 teaspoons oil to pan. Add onion; sauté 8 minutes until the onions are a deep golden brown. Add tomato paste, garlic, chipotle and spices; sauté 2 minutes, stirring constantly. Add wine; bring to a boil, scraping pan. Cook until wine has reduced a little, a few minutes. 

2. Add onion mixture to slow cooker.  Stir in tomatoes, beans, butternut squash, and water.  Cook on high for 4 hours.

Wednesday, December 7, 2011

Turkey Soup with Lime and Chile

I made this soup with the turkey stock I made from our leftover turkey.  Before we made stock, we salvaged the meat from the bones to include in the soup and got a surprising amount out of it.  The long and short of it is that this soup was awesome - turkey broth flavored with mirepoix and a bit of chile, used to make a soup with turkey, cilantro, scallions, lime, avocado, and some crispy tortilla strips.  (I made these in the oven instead of frying them on the stove.)  Ken brought some to work for lunch and sent me a text saying how amazing it was that turkey soup could be this good - and it wasn't the first time he was eating it.  We froze some turkey and broth to have this soup again later in the winter.  I can get the toppings anytime.  I'm looking forward to it already.

Tuesday, December 6, 2011

Sausage and Cheese Omelette (Dark Days 1)

The Dark Days Challenge is a challenge to use sustainable, organic, local, and ethically produced ingredients in your meals in the "dark days" of winter, when fruits and veggies are not widely available.  (That's why it's a challenge!)  Since this is my first year participating, I'm using an approximately 200 mile radius and will probably be making plenty of exceptions as I go along.  For now, I'm counting as exceptions: olive oil, salt and pepper, spices, chocolate.

For my first meal, I went for an easy "breakfast for dinner" option.  I used eggs, breakfast sausage, and Herdsman cheese, all from Cherry Grove Farm in Lawrenceville.  I added in a bit of cilantro - it's surprisingly still good from our last CSA pickup in mid-November.  We went a little overboard on the sausage, as you can see from the picture.  It was pretty tasty and it actually gave me a few ideas for future meals.  As you can see, I'm set with meat, eggs, and cheese... it's the veggies that will be a challenge.

Wednesday, November 30, 2011

Thanksgiving Leftovers

Even before Thanksgiving, I saw an article in the New York Times: A Radical Rethinking of Thanksgiving Leftovers, unsurprisingly written by Mark Bittman.  Good ideas, and I was excited about them, but I came across a few more that were a little more appealing to me, and ended up with a few of my own, too.  First we made a grilled ham and cheese sandwich with a spicy mustard (pictured above).  I made ham stock and turkey broth from the leftover bones.  I adapted a White Bean and Ham Stew recipe from Food & Wine magazine to use that ham stock.  My favorite so far has been the Turkey Soup with Lime and Chile from the New York Times, which turned out to be super simple and tasty, just what we needed after a stuffed weekend (the avocado and crispy tortilla strips helped with the transition from heavy to light).  I circled back to the original article and made some exceptional cranberry yogurt parfaits (pictured below).

Tuesday, November 29, 2011

Monday, November 28, 2011

Broccoli-Basil Mac & Cheese

Ever since this recipe for Broccoli-Basil Mac and Cheese was posted, I was looking forward to it.  I love broccoli and I love mac and cheese.  Unfortunately, I was pretty disappointed in the outcome.  I used manchego as called for in the original recipe, and I don't think I like it very much.  The basil flavor didn't come through at all, nor did the out-of-season yellow cherry tomatoes.  The broccoli wasn't pronounced.  The squash seemed out of place.  I probably should have used a half-and-half pasta instead of whole wheat.

I want to go through this recipe and rewrite it to be more appealing to me.  I know I can use it as a starting point to make something great.  I'll likely keep the broccoli bread crumbs, but I'm considering trying a cauliflower bread crumb, maybe sauteed to crisp it up a little.

Sunday, November 27, 2011

Thanksgiving 2011

Haley made these cute flags to identify our cheese varieties.
Thanksgiving has now come and gone.  We felt much more prepared than last year - less last-minute stress.  Here's our menu (my notes in italics) - very few repeat appearances this year.  Next year I'm hoping to be even more prepared, to have the menu done sooner, and to get a humanely raised local turkey! Photos courtesy of Haley, my personal photographer. (I was too busy cooking to remember to bring my camera.)

Bacon wrapped water chestnuts (yum!!!)
Cheeses and crackers (including Toma, Herdsman, and Garlic Peppercorn Jack from Cherry Grove Farm) (support your local farmers!)
Carrot and celery sticks with hummus

Main Course
Turkey with Gravy
Spiral Ham
Mashed Potato Casserole
Cranberry Sauce
Ciabatta Stuffing with Chestnuts and Raisins (Cooking Light Nov 2011 p152) (very tasty)
Butternut Squash and Corn Bread Stuffing Muffins (Food and Wine Nov 2011)
Roasted Root Vegetables (turnips, radishes, carrots, sweet potatoes from the CSA, plus onions, roasted in olive oil and seasoned with salt and pepper, topped with parsley and scallions) (excellent)
Pumpkin and Feta Muffins (101 Cookbooks)
Green Beans with Balsamic Dressing (green beans from our CSA, balsamic dressing from The Essential NY Times Cookbook) (defrost green beans overnight before steaming them next time...)

Pear and Fig Pie-in-a-Jar (Food and Wine Nov 2011) (YUM! lots of work but a tasty result!)
Black Bottom Banana Crème Pie (Food and Wine Nov 2011) (super easy and a big hit!)
Triple Chocolate Pumpkin Pie (from Martha Stewart) (unusual but it works! chocolate and pumpkin belong together!)
Apple Pie ("can I bake this parchment paper?" haha! Haley's lattice crust rocks as always!)

Gobble gobble!
Ciabatta Stuffing with Chestnuts and Raisins
Butternut Squash and Corn Bread Stuffing Muffins
Haley's Apple Pie
My Black-Bottom Banana Cream Pie
Triple Double Chocolate Pumpkin Pie :)
Pear and Fig Pie-in-a-Jar

Saturday, November 26, 2011

Italy 2011: Food!!!

I've got tons of pictures from our trip to Italy - about 600, in fact.  Here are a few highlights from the trip, and below are some food-related shots.

This is my empty plate from a place I can't remember the name of right near the hotel.  I suspect it MIGHT be Boulangerie del Rifrullo.  We also had some great paninis from ino, a hard-to-find panini shop in a dark alley.

I was totally enamored by the olive trees in San Gimignano.  They're everywhere!

The Museo del Vino in San Gimignano - they're famous for vernaccia.  We had some at a restaurant in Florence later that night.  On our last night in Florence we visited Il Re Gelato - an out-of-the-way place but worth the walk.  I had Greek yogurt gelato with honey and nuts, and ricotta gelato with figs.  Yum!

Food was more of a focus for us in Rome.  This is Gelateria del Teatro in Trastevere - super tasty gelato.  Among other flavors, we had some pumpkin gelato with amaretto cookies and chocolate bits, and I hear their chocolate-red wine gelato is pretty good too.

Here is Cafe Cafe, a nice little bistro behind the Colosseum.  We had some tasty paninis for lunch after the 5k walk from our hotel to the Colosseum.

On our final day in Rome, we went on a culinary stroll led by Brette Jackson.  After picking up some pizza bianca, seasonal chestnut bread, and pastries at Forno Campo dei Fiori, she took us to Caffe Peru, the only place in Rome that you can sit down to drink your coffee without paying extra.  We had caffe macchiato - coffee stained with milk.  Yum!

Later, we had some excellent potato pizza in Trastevere, and eventually we went back to the Campo dei Fiori area.  First we stopped at Forno Marco Roscioli, which apparently is owned by relatives of the owners of Forno Campo dei Fiori.  While Forno Campo dei Fiori is known for their pizza bianca, Forno Marco Roscioli is supposedly known for their pizza rosa.  It was super fun to watch them make the pizza through a big window to the back room.

Next, we went shopping in the Campo dei Fiori market.  I was obsessed with this market.  I want to go here every day and buy fresh amazing food to make my lunches and dinners and then go back the next day and do it all over again.  It would be my dream!  Anyway, we had a little picnic, with some porchetta and cheese, some kind of spicy pork jerky, grapes and a persimmon.  I bought some pasta but I wish I could have bought some of the minestrone mix - already mixed up carrots and soup greens and whatever you need to make minestrone.  So cool!  (I've got a ton of pictures from this, so I'll be doing a separate post on it soon.)

We stopped at a chocolate shop called Confetteria Moriondo & Gariglio.  This is the oldest chocolate shop in Rome, and they import the cocoa beans from Costa Rica and then make their own chocolate!  After a tasty sample, I decided to bring back some for a friend for her birthday (and a box for myself as well!) and it is super delicious chocolate.  You can tell everything is hand-packed because the foil in the box is ever-so-slightly unevenly cut.

Our final stop on this culinary stroll was this gelateria near the Pantheon.  You might expect a gelateria so near to a tourist area to be kind of sucky, but this place was good.  They have several granitas to choose from - I particularly enjoyed the sour cherry flavor.  After we sampled several flavors, we all went back and got more :)

The most important thing I learned about food on my trip to Italy was how to choose a good gelateria.  You should avoid the piled-high gelatos - these are usually artificial flavors.  A good gelateria will not have big piles of gelato in their case!  Also, it is OK - in fact, necessary! - to eat gelato AT LEAST once a day on your trip!  Since it has less fat than American ice cream (which I already knew) you can consume more with less guilt.

Friday, November 25, 2011

A pictureless summary

While I'm waiting for my official photographer to send me our Thanksgiving photos, I thought I'd share some notes on recipes that I haven't gotten around to posting about.  I've got a few posts started for recipes that I never photographed - since the main point of my blog is to post about the food I make and to avoid making the same mistakes twice, I'm going to share them quickly all at once, instead of dedicating a separate post to each.  Tune in later this weekend for our Thanksgiving post and for some Italy pictures!

Coconut Granola Bars
The coconut granola bars, from NY Times Recipes for Health, were a tasty treat on our vacation.  We snacked on them at the airport and on the plane, crumbled some into yogurt at the continental breakfast, and left a few for Deanna's roommates too.  They were super easy and very crunchy.  If you like those Nature Valley crunchy oats and honey granola bars, you'll like these, and you'll be eating a home-cooked, less-processed (and therefore BETTER) version of them.

Napa Cabbage Salad with Peanuts and Cilantro
I found the recipe for this salad in Deborah Madison's book, Local Flavors.   I made a number of changes to this based on what I had on hand. (It was good, but I thought it would be even better as written.) I didn't have any lettuce, so I used entirely cabbage, and a bit more than called for, a change I think was great! I omitted the scallions because I didn't have any, so I added in a shallot with the dressing. I made the dressing in the blender, and I also added the cilantro to the dressing instead of the salad. I skipped the basil and mint because I didn't have any. Next time I would add extra carrots too!

Fire-Roasted Tomato Stew with Eggplant, Bulgur, and Chickpeas
This one comes from Ancient Grains for Modern Meals.  It's been a while since I made it (eggplant season), but it was good.  I stuck a bit in the freezer for lunches.  The chickpeas are an optional addition, but I think it's always better to toss in some vegetable-based protein when you have the opportunity.  I used bulgur instead of farro, because it's cheaper and I wasn't sure how this would turn out, and also because I thought it would go better with the other flavors.  I was a fan of the golden raisins - if I remember correctly the recipe called for regular dark raisins, but I prefer the golden ones, and I thought they gave the stew an interesting dimension of flavor.

Slow-Cooker Black Bean Mushroom Chili
I made this chili recipe in the slow cooker I got for my birthday.  My old slow cooker is very temperamental and the temperatures seem to be off (thanks to the internet, I've found that this is a very common complaint with that particular brand and model).  My new one lets you set the time by the half hour, and you can jump straight to warm if that's what you want.  This chili recipe uses dried beans, which cooked very well in the 8 hours in the slow cooker.  One complaint is the fresh tomatillos I used - I don't think we scrubbed them well enough and their sticky coating lent a slightly bitter taste to the chili.  The mushrooms gave it a nice meaty element and the spices were a little unusual and interesting.  I would try this one again, maybe with the tomatillos I canned several weeks ago in place of fresh ones.

Saturday, November 19, 2011

CSA: Week 26 & Week 27

Last week, I was on vacation in Italy.  It was awesome and I have plenty to share.  While I was gone, a friend picked up my share.  She gave a bunch of stuff to Ken while I was gone, but naturally she did not keep the unnecessarily meticulous records that I do.  So our Week 26 included lettuce, carrots, daikon, sweet potatoes, and baby bok choy.  It was nice to come home to some healthy food, since of course I ate nothing but pasta and gelato in Italy.

Week 27 was our last pickup.  This happened about 5 days ago, on Tuesday, but in addition to catching up on reality, I've been struggling with a dead laptop battery.  Now that it's fixed, I'll share our final week of produce.  I went by myself, but gave a bunch to my mom.

The choice group consisted of beets, daikon, rutabaga (limit 1), and baby white turnips.  (I'm bad at taking the pictures, this one came out blurry!)  I opted for 2 bunches of beets and 2 bunches of turnips.

The baby lettuce was mostly dark red (bitter!) but they are so tiny, they all fit in one produce bag!  I gave this to my mom.

I kept the one tiny head of cauliflower.

I was so excited to see so much broccoli!  Mom kept 2 and I kept 6.  I used them in a mac & cheese recipe and in a frittatta and in some fried rice.  I love broccoli.

I was happily surprised to see cilantro so late in the season, especially after that snowstorm we had a few weeks ago.  I kept this one.

I had the time to pick out the nicest, crispiest leaves of swiss chard, so hopefully they last a bit longer than they do when I crunch them into the bag in a hurry.  (I kept this).

What to do with 6 pounds of carrots?  Fortunately they will last us a while.  Mom is holding these in storage for me, since I have nowhere to keep 6 pounds of carrots.

It was another great CSA season!  Next year I'll (hopefully?) have a job and I won't be able to do the pickup.  I'm entrusting this responsibility to my mom and hoping my inner control freak can just be grateful to have fresh produce.  The application became available when we were on vacation, and I'm planning to mail it out right after Thanksgiving to secure our spot for next year.  For now, it will be nice to have a break - I can go to the store and buy what I want for a recipe and not have to worry about what to do with all this miscellaneous produce.