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

Re: Recipe for pear dessert

[cellio]

Thanks! Pears with mint would not have occurred to me.

Re: Recipe for pear dessert

[jennyaxe]

It's one of my favourite desserts - it's called, loosely translated, "oh wow" in my family because that's what I said when my mother asked if I wanted it once :-)