The share: Corn, pumpkins, sweet potatoes, garlic, hot peppers, radishes, salad greens, mustard greens, basil, and apples

Here’s what we made this week:

Skillet Mac & Cheese – I halved this recipe, otherwise we would have had way too much pasta.

Roasted Corn Pudding in Acorn Squash – this didn’t turn out as [...]]]>

The share: Corn, pumpkins, sweet potatoes, garlic, hot peppers, radishes, salad greens, mustard greens, basil, and apples

Here’s what we made this week:

Skillet Mac & Cheese – I halved this recipe, otherwise we would have had way too much pasta.

Roasted Corn Pudding in Acorn Squash – this didn’t turn out as well as I had hoped.  I think part of it was the acorn squash, and the other part was the custard texture.  I just wasn’t a fan.

Tysen is trying out Pickled Hot Peppers – It will be another week before Tysen can try out his pickled peppers.

Zucchini and Squash “Pasta” w/ Alfredo Sauce – I made this with last weeks squash/zucchini.  The dish was yummy, but could have used some pasta to make it heartier.

Creamy Pumpkin Pasta – Because this recipe called for sausage, I substituted tempeh.  The dish was good, but not great–the recipe needs some tweaking for vegetarians.

Pumpkin Chocolate Chip Bread – This weeks pumpkin bread recipe.  Yum!  I made 2 loaves of bread (froze one) and 18 mini muffins.  I used half whole wheat and half all-purpose flour and applesauce for all the oil.  The whole wheat flour gave the bread nice texture and kept the bread from being too moist from the applesauce.  Only 1 container of pumpkin puree left, but I have 4 pumpkins left to cook with!

Last week’s share: Sweet Potatoes, Red Potatoes, Cucumber, Zucchini, Salad greens, basil, tomatoes, garlic, and apples

Last week we picked up more pumpkins from the local produce stand.  Tysen enjoyed the roasted pumpkin seeds I made last time so much that he needed more.  So, we got 3 pie pumpkins and [...]]]>

Week 17

Last week’s share: Sweet Potatoes, Red Potatoes, Cucumber, Zucchini, Salad greens, basil, tomatoes, garlic, and apples

Last week we picked up more pumpkins from the local produce stand.  Tysen enjoyed the roasted pumpkin seeds I made last time so much that he needed more.  So, we got 3 pie pumpkins and one neck pumpkin.  On Friday night I gutted two of the pie pumpkins and ended up filling three 27-oz containers with pumpkin puree and one 16-oz container with pumpkin seeds.  I put two containers of puree in the freezer and the third in the fridge, which was used to make pumpkin pie oatmeal.  I foresee many more pumpkin recipes in the near future as I still have two pumpkins left!

Recipes for last week:

Double Broccoli Quinoa – This recipe made lots of pesto, so what we didn’t use for the dish we froze.

Pumpkin pie oatmeal – Arcadia enjoyed this as well, just without the sugar nut topping.

Sweet Potato Pie – Tysen proclaimed this as the best pumpkin pie I’ve ever made.  Guess I fooled him since it is sweet potato pie!

Sweet Potato Gnocchi w/ Brussel Sprouts and Walnuts – Super yummy!  The gnocchi takes a bit of effort to make, but the combo of brussel sprouts, walnuts, and fresh gnocchi is worth it!  I’ll definitely make this again.

What we’ve been eating:  mashed sweet potato with oat/sugar topping, spaghetti sauce (made it with all the cooking tomatoes, but haven’t eaten it yet), honey [...]]]> Farm Fresh:  Sweet potatoes, corn, hot peppers, cooking tomatoes, heirloom tomatoes, sorrell, oregano, garlic, basil, thai basil, tomatillos (all were rotten/bug ridden but one), peaches, apples, and eggs

What we’ve been eating:  mashed sweet potato with oat/sugar topping, spaghetti sauce (made it with all the cooking tomatoes, but haven’t eaten it yet), honey apple challah bread (didn’t turn out quite right–will have to try again), tomato corn pie (this was awesome and I can’t wait to make it again!), and cookie dough brownies (made for taking into work). Hopefully some of these recipes will inspire you to cook too!