Well that was a rude awakening into fall.
We had about a 30 degree drop in temperature this week, resulting in both Jason and I having runny noses. Fall is my absolute favorite season, but this was quite the dramatic shift. I’m sure my body will return to equilibrium pretty soon, but until then, sniffles.
This week’s basket is still hanging on to summer, but I’m sure we’ll turn the corner next week. Here’s what we got:
And here’s what it shall become:
- That beautiful bunch of rainbow swiss chard feels like a good fit for sautéing with some pine nuts and greek yogurt.
- Up next is an enormous cucumber and a melon cucumber (that yellow ball). Veggies for dipping into the hummus I’ll describe a little below?
- Lots and lots of dill. Jason has his heart set on making dilly beans this weekend.
- Yard-long green beans will be cooked with some garlic, anchovies, Parmesan, and walnuts.
- We’ve got more bell peppers for dipping into other things.
- Some red potatoes that are perfect for Fill My Recipe’s second dish, curried potatoes.
- Lovely carrots that I have full intention of making into this cake.
- Some beets for a beetroot hummus.
- And finally, some amazing looking shallots to mix into dressings or cook with this herby chicken.
What are you making this week?
I have never heard of yard-long green beans!
writes Beth RomanI’d seen them, but never heard of them referred to as that!
writes Vicky[…] we’ll be deep into root vegetable stew and chili, but last week’s CSA brought a huge bunch of swiss chard, and this was the perfect recipe with which to wish summer adieu. First of all, it may be one of […]
writes Sauteed Swiss Chard with Crispy Shallots and Walnuts - Things I Made Today