Potatoes
Spanish onion
Heirloom acorn squash
Carnival squash
Turnips
Red cabbage
Collards (blech!)
Bekana cabbage
Apples
The good thing is that we have a week off before fall CSA starts in two weeks, so I’m going to have time to use up all these interesting veggies. We’ll be having pasties at some point, I have a bunch of fun looking squash recipes, and Derek wants me to try using the collards in something. I don’t know…Hannah liked them a lot the past two weeks, so we just might share the love again. A good result of the farm share: I am cooking more with onion (which I NEVER used to like or use).
Have you ever had carmelized onions? I can just eat them straight. I made a batch in the crockpot a couple weekends ago because my Derek wanted French onion soup (soup was unsatisfying [although Derek liked it] but the onions were great). Just slice 3 or 4 and put them in the crockpot with half a stick of butter and a little sugar and salt. Stir occasionally. They’re done when they’ve darkened and have no onion flavor left – took about 8 hrs for me (they don’t get as dark in the crockpot as opposed to the stovetop, but a LOT less work).
I really need to work on writing with fewer parenthetical comments.