First of all, I apologize for not keeping up with the CSA Diary posts. It’s been a crazy few weeks, and unfortunately, that means some of our last delivery spoiled before I could use it all. We lost the cherry tomatoes and a little bit of lettuce.

Here’s what we got this week:

• Salad mix
• Edamame
• Onions: 2 small
• Beets: golden variety
• Cabbage: Savoy variety
• Garlic: 1 bulb
• Leeks: 3 medium
• Winter squash: Carnival and Delicata, 1 each
• Kohlrabi: 1 large
• Swiss Chard: small bunch
• Pie pumpkin: 1 small

As the weather turns cold I don’t always feel like eating salads, but there isn’t much else one can do with salad mix, so salads it will be. I still have some potatoes left from the last delivery, so potato-leek soup is likely on the horizon. I think I will cook and freeze the squash for later. A cabbage and potato dish might be nice as well. I will post again soon, once I have a better plan for using all of this fantastic produce.

Here’s an easy way to pack a lot of vegetables into one fast meal: Dice up 2-3 cloves of garlic and saute it in a little oil until it softens. (You’ll need a fairly deep saute pan) Then, toss in whatever veggies you have on hand. I start with the ones that take the longest to cook and gradually add more. For this dish I started with the sliced carrots and broccoli. After a few minutes I added in the green beans and bell pepper, and added the yellow squash last. Then, I added a can of chickpeas (rinsed) and a few pinches of crushed red pepper. Once the chickpeas are heated through, you’re ready to eat. I made a few variations of this during the week since we had so many veggies in the house.