The Incredible, Edible CSA, Round 2

It’s round two of the incredible, edible farm share box! If you missed round one, check it out here. Basically, a crop box or CSA (community-supported agriculture) box, is a share of fresh, local, produce that I receive every other week. It supports my local community, reduces the emissions caused by transporting food over long distances, and helps keep me healthy with fruits and veggies free from pesticides. To learn more or get your own box, click here.

farm-share-2

In my second box, I received a butternut squash, Fuji apples, red potatoes, Swiss chard, arugula, and cherry tomatoes. To check out how I prepared some of these goodies, just keep reading!

Veggie Stew

veggie-soup

The majority of these tasty vegetables, including the butternut squash, chard, and tomatoes, went into a healthy veggie stew. I sautéed garlic and onions in the bottom of a pot with a little olive oil. Then I added about three cups of veggies, one can of chick peas (you could also use lentils), and four cups of vegetable broth, and let it simmer, covered, for about 30 minutes. I also threw in some red pepper flakes at the end to give it a little kick. It turned out great just like that, but later I added some cooked quinoa to the leftovers, and this made it hearty enough to be a stand-alone meal.

Chicken & Butternut Squash Bake

butternut-squash-chicken

I also used the butternut squash, cherry tomatoes, and arugula in a super simple baked chicken dinner. I added about one tablespoon of olive oil and a pinch of salt and pepper to the cubed butternut squash, cherry tomatoes, onions, garlic, and raw chicken, and tossed it all together. I don’t often measure ingredients exactly, but I eyeballed enough meet and veggies for about two servings. Then, I threw everything in a casserole dish and baked it at 350 degrees for about 30 minutes. The squash took the longest to cook because it’s stubborn like that, so once it was soft enough (and the chicken was cooked through), I considered it done. Then I served everything on a bed of quinoa and arugula. Delish!

Bagel & Lox

bagel-lox

When I found gluten-free bagels at the store, I knew I had to make this (Yes, I’m cursed with a gluten allergy. No, it’s not because I want to be trendy.). I toasted the bagel, spread on some organic cream cheese, and topped it with the arugula and tomatoes from the farm share box, as well as some cucumber and wild-caught smoked salmon. It was so good that I made it four different times in one week, and I still didn’t get sick of it!

If you have any favorite fall dishes using local and seasonal produce, I would love to hear about them!

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