I can’t believe that my vegetable CSA share finishes up at the end of the month. I’ve enjoyed the anticipation of visiting the farmers’ market each Monday unsure of what will look good that week. I’ve loved putting more of my dollars into the local economy and having conversations about how food is grown. On the other hand, I’d be lying if I said I wasn’t a little relieved. With my hectic schedule at work and teaching on the side I’ve been finding it challenging to set aside time to cook each week. As a result, I often find myself struggling to use up the vegetables before they go bad. Luckily I haven’t wasted much, but I seem to be always coming close. My strategy lately has been to buy items that keep well like onions, garlic, sweet potatoes, and squash. However, even the squash seems to be giving up on me. Yesterday I had to toss out a beautiful Kabocha squash that had sadly molded while waiting for me to cook it up. Yes, I’m that slow. Thankfully I still have quite a squash collection so if you love squash recipes you’ll enjoy this blog in the upcoming weeks. On hand I have Butternut, Hubbard, Delicata, Acorn, and one that was hard to identify, but that we suspect is a Fairytale or Musque de Provence. Apparently it is one of the rarer varieties and with a name like that I couldn’t resist snagging it. At some point I’ll have to post a picture of my collection because although I haven’t eaten them yet they are making for a lovely centerpiece.
Because of my never ending produce supply I decided it was time to put vegetables back at the center of my table. Thankfully Cooking Light came to the rescue with a couple of easy to make recipes that allowed me to take advantage of ingredients I already had on hand.
First up was a recipe for Two-Potato Latkes. These tasty treats were practically effortless thanks to my food processor. They called for a mix of sweet potatoes and baking potato which made for a subtly sweet latke. Best of all they were oven-fried. I can sometimes be skeptical of this technique, but with the latkes it worked perfectly. They developed a perfectly crispy exterior and a moist middle. I actually liked them better than the fried latkes because I could taste the flavors more distinctly and I didn’t feel weighed down after eating them. Served with a side of homemade apple sauce and some low fat sour cream they made for a great dinner.
On the side I served another Cooking Light recipe, Orange-Balsamic Caramelized Fennel. The recipe called for braising the fennel in a mixture that included, among other things, balsamic vinegar, orange juice and broth. The result was perfect because it softened and mellowed the flavors of the fennel without losing their characteristically anise-like bite. I especially loved the savory flavor added by the broth. You could easily double or triple the batch size and serve it as a holiday side dish.
Overall it’s been a pretty good week for week for cooking. I may not have the time to make elaborate meals, but I’m still eating well and decompressing in the kitchen.
But on to the squash…What are some winter squash recipes that are not to be missed that I should try with my extensive collection?
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These photos are wonderful- such detail. I’d love to try the latkes.
I loveeee fennel, but have never thought to make it caramelized! Best idea ever!
That’s why I haven’t signed up for a CSA. I already overbuy at the farmers market and I do my best to only buy what we need (but then dinner out, busy schedule, etc. get in the way and I feel this crazy pressure to use things up before they go bad). Anyways, those 2 potato lutkes look incredible AND they’re baked? Awesome! I’m saving the recipe
Like you, I love to support the local farmers and learn and talk (to who ever is willing to listen) about it.
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And I LOVE latkes too
As for recipes, here’s one: http://www.familyfriendlyfood.com/2008/10/try-something-new-acorn-squash/.
And, if you don’t have time too cook your produce before it goes bad (and it happens to me to…) roasting is key. Just throw it in the oven with salt and olive oil and it’ll keep in the fridge a few extra days. Maybe some of it can even be frozen!
Sherri – They are definitely worth making. They are delicious and relatively healthy. Thanks for the comment on the photos. I’ve had my camera over a year but I’m still trying to get the hang of it.
Sues – It’s definitely a fun application. I’m convinced everything is better caramelized.
Elina – It’s definitely worth bookmarking. They are soooooo good and much more flavorful than the calorie count. It’s definitely the downside of having a CSA. On one hand it’s great because we calculated out how much we’re allotted per week vs. how much we paid and it’s almost 50% less than the market prices, but it can be hard when you’re getting so much produce not to waste it.
Nurit – That’s great advice. I’m always worried I’m eating food far after I probably should. I definitely do not roast as much as I should but it’s perfect this type of year.
That’s some fab looking fennel. I always forget how much I like fennel. I need to cook with it more often. Plus, it’s so tasty and crunchy in a salad, cut thinly with a mandolin.
Hi Kelly! I don’t think I had seen your blog since you moved! Your new blog header is so pretty and pink! *LOVE*
Poor moldy Kabocha squash – my condolences!
The latkes look so good and crispy! Funny you should ask about squash recipes, because I’m thinking about posting one as my “opening post” on my new blog. It’s a quinoa stuffed acorn squash (that I had for dinner today actually) that has become one of my favorite dishes! There’s no rocket science behind it, it’s just an acorn squash cut in half and baked at 375 degrees until soft (about 40 minutes), and then stuffed with cooked quinoa, mushrooms, onions and whatever goodies might be lurking around the fridge. It’s very filling and very tasty!
Thank you so much for your wonderfully sweet comment! You always have nothing but kind words for me and you never fail to make me smile!
I like the idea of the potato mixture for the latkes, looks delicious! The orange & balsamic vinegar flavors for the fennel sound excellent!
Carolyn & Natasha – Thanks.
What a great idea to mix the two kinds of potatoes! And the fennel sounds wonderful – so unique. I have two of each – acorn, butternut, and delicata right now. The only thing I have planned so far is a soup and I’ve never had the delicata before.
Love the fennel! GREG
I love the way you cooked the fennel and your latkes sound addicting!
These both look amazingly delicious. I am about a week away from being back in the bay area with access to all of its produce-y goodness, and can’t wait to get back to vegetable centered meals. The corn custard in acorn squash you posted looks mouthwatering as well.