fall CSA, week 2

[cellio]

• large bulb fennel (with fronds)
• pie pumpkin
• large bag green curly kale
• head escarole
• white eggplant
• acorn squash
• 8 carrots (3 large, 5 small)
• 7 red carmen peppers
• 5 D'Anjou pears
• 1 enormous sweet potato

The escarole never even made it to the fridge; it went into a pot of risotto last night (yum!).

I'm not actually a big fan of pumpkin pie. I might roast it, or maybe it can be the basis of a soup (like butternut-squash soup, but with pumpkin). I'm definitely open to suggestions!

I'm not familiar with this type of pepper. One went into the beef stew I made tonight (for Shabbat lunch), along with some carrots and a turnip left over from last week. They're large enough to stuff.

Clearly it is time to do some baking with pears. And I need to find a field guide to pear varieties, so I know which types are best for what applications. So far, all of 'em have been good for eating raw.

Comments

[minoanmiss]

How firm are the pears?

I totally don't think I can improve on the idea of pumpkin soup. :D

[cellio]

Medium-firm, I guess? Not soft, but not rock-hard like some pears I've had in the past.

[minoanmiss]

I think I would make a pear crumble or roast the pears with duck. Some people would peel and poach them but I'm not brave enough to do so with anything but the hardest pears. :)