Sandy Spring CSA: Fall Season Begins

The Fall season of the Sandy Spring CSA started this week. We got:

• Swiss chard
• Broccoli
• Carrots
• Turnips
• Red Delicious apples
• Mustard greens
• Butternut squash

I gave our share partners the squash, in exchange for all the broccoli and carrots. This past spring, when we had put compost on our front flower beds, we got some "volunteer" vegetables growing due to lingering seeds in the compost - so we actually have a volunteer butternut squash that is ready for harvest now!

For this week's menu, I'm actually still working through some of the previous CSA vegetables.

• Monday: baked chicken with lemon and herbs, with leftover rice and leftover veggie stir fry
• Tuesday: [dish for our weekly potluck] beets and carrots with West Indian spices
• Wednesday: the rest of the chicken, the rest of the beets, and mashed potatoes
• Thursday: lima bean casserole (Joy of Cooking) and sweet potato stuffing (Vegetarian Times Cookbook) with tomato gravy (Vegetarian Times Cookbook)
• Friday: [date night]
• Saturday: ditto Thursday, with the addition of a green salad
  
• Sunday: butternut squash and pear soup, either broccoli or salad, and tofu turnovers (Cooking with Tofu)

The sweet potato, the broccoli, and the salad greens are from last week's CSA box, and the potatoes, the tomatoes, and the pears are from the farmer's market this past Saturday.

As for this week's produce, I may make another greens quiche to freeze. I'm thinking I may do another stirfry with the broccoli and carrots. Then for the turnips, there's a wonderful recipe that my husband invented with turnips, pears, and sausages, that I'm looking forward to trying again.