fall CSA, weeks 3 and 4

[cellio]

Things have been hectic, so here's a belated post covering two weeks.

Week 3:

• 5 carrots (1 white)
• 5 yellow onions
• 5 empire apples
• butternut squash
• head napa cabbage
• small acorn (?) squash
• bunch arugula
• 11 small red potatoes
• jar tomatillo salsa (last-minute substitution for maple syrup)

Week 4:

• large acorn squash
• head purple cabbage
• bunch green kale
• 3 red peppers (I don't know if the darker one is a different variety or if that's just normal color variation)
• 5 yellow onions
• 2 heads garlic
• delicata squash
• 5 roma apples
• green tomato relish

The salsa and relish both appear to have a fair bit of liquid content. Suggestions on what they're best used for?

The napa cabbage mostly went into stir-fries; I'm not sure what I'll use the purple cabbage for. (That's a lot of coleslaw, but I don't know if I really want to make sauerkraut.) The squashes have been accumulating in my squash cellar (ok, bin on the basement landing, where it's cool and dark but accessible), from which I fairly regularly pull one to bake stuffed with apples. Much of this is staples, and well-timed; I was almost out of both onions and garlic.

Unfortunately the winter share got cancelled this year. I haven't yet looked for local alternatives. The winter share last year was my introduction to a CSA, and I particularly liked a lot of the winter produce, some of which I'd never seen before (i.e. is not in the local grocery store). I'm thinking particularly of the different types of radishes, and also baby turnips.