Fresh Picks (Oct 2)

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Yellow Onions, Sweet Dumpling Squash, Kale, Romaine, Spinach, Broccoli Raab, Daikon Radishes, and Corno de Torno Peppers.

First thing I did was make Kale Chips. I had something else in mind, like a soup, but it was warm out and I was missing a veggie for that evenings dinner so I whipped them up at nap time.DSC_0867_2

Next I hacked away at the Squash, getting the hard shell off with my Chinese chopper knife. It was paired with some of the sliced onions. I sauteed them together in a bit of butter, brown sugar, salt and pepper, put the lid on and let them cook on a low temperature for about 20 minutes. It was so good I didn’t even share.

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I had to use the last onion in zucchini cakes. I had apple sauce from apple picking that needed a partner!

The radish was added to a pot roast. Carrots, celery, and potatoes all went with it to make this one pot meal.DSC_0903

Romaine was tossed in a salad. Everything I could find in the crisper with some mustard vinaigrette.

Spinach was wilted with some left over chicken, mushroom and onion. I used this as a filling with cheese in crepes for dinner one night.

Broccoli Raab unfortunately was wasted, wilted before I had a chance to figure out what to do with it. Same with the red peppers. I’m going to have to be quicker next time!

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