Although, I’m calling it week 23, technically this was the first official week of the fall CSA. By the time the fall CSA rolls around, almost all the farmer’s markets in Chicago have ended for the season, so being a shareholder is a great way to continue to get fresh, local produce.
The box contained mixed lettuce, spinach, French breakfast radishes, Chioggia beets, collards, rutabaga, butternut squash, red potatoes, red onions, cauliflower, and Red Chief and Empire apples.
French breakfast radishes
Typically, I simmer collards with smoked meat until they are tender. This week, however, I decided to try the collards recipe in Tanya Holland’s Brown Sugar Kitchen cookbook, which my husband got me for my birthday. The forward to the book is written by Michael Chabon, the author of one of my favorite books—The Amazing Adventures of Kavalier and Clay.
These collards were sautéed in olive oil and then seasoned with garlic and red pepper flakes. They were spicy, crunchy, and a great accompaniment to the Creole meatloaf recipe from the same book.
Sautéed collard greens
I made my favorite roasted butternut squash soup, referenced in the week 15 post. However, on a whim, I added the rutabaga to it. It was so delicious, and I think I may have to permanently modify the recipe. I also made Gruyere grilled cheese for dipping. I really enjoy the saltiness of grilled cheese with the subtle sweetness of the soup.
Speaking of grilled cheese, as the weather turns colder, I begin to crave comfort foods: chicken and dumplings, stews, and pasta, which all are worth a few extra miles on the treadmill. This week, there was garlicky pasta with spinach and salads with mixed greens and radishes.
Almost all of the fall shares contain apples. Apple desserts are some of my favorites, so I’m looking forward to indulging during the next few weeks.
Do you have a favorite dessert recipe that contains apples?