Unfortunately, this week marks the last of my CSA Boxes. My one and only complaint with Plan B Organic Farms is that you can only fill your account balances with set amounts of money. Because of this, the credits that I purchased in September are now used up and the minimum amount that I can buy is too much given that I won’t be here in a month. So, here’s a recap of my last CSA Box.

Week 5 Haul:

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Item Breakdown:

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There’s a new member in my family. Her name is Bertha, and she is a butternut squash. She weighs 3.7kg (8.2 lbs) and is ~16” long. I’m already overwhelmed just thinking about it. An 8lb BNS?!?! GAH! I actually gasped, then laughed out loud after I saw Bertha in my box today. I’ve never seen a quash so big!

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Also, I must confess an error in a previous CSA Recap. I thought I got a bunch of parsnips which I then used to make Allison’s Roasted Garlic & Parsnip Soup. It turns out that they were actually turnips!! Oops!! So now I have BOTH parsnips & turnips to feast on this week!

Last Week’s Dishes:

I posted about some dishes that I made featuring my CSA goodies in two previous posts, but I made a few other recipes that haven’t made it to the blog yet:

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These Carrot Cake Blondies were delicious!! I used a mix of banana & applesauce and cut the sugar back by half (because of the added sweetness from the banana). These were quite yummy Smile

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And I was able to use up some of the red cabbage from (ahem) two CSA boxes ago in this Kale Salad. The recipe initially only called for kale, but due to the copious amounts of cabbage in my fridge, it was a no brainer. This salad was super delicious. It’s made up of kale, cabbage, pears, toasted seeds (pumpkin, sunflower & sesame) & a divine sesame pear dressing. I added raisins too which I thought really kicked it up a notch.

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I used up a few apples in these Apple Date Scuffins (a cross between a scone & a muffin). I love using date paste as a sweetener because it adds a deep caramel flavour. I topped these with a caramel-y sauce inspired from this recipe. It’s essentially a mix of nut butter & maple syrup (though I added a bit of leftover date paste too). I also thinned it out quite a bit with water to make it a spreadable consistency. My goodness, this stuff is DIVINE!! I couldn’t stop licking the spoon!!

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Finally, I made this Caramelized Sweet Potato & Kale Fried Rice from Iowa Girl Eats (adding some leftover shiitakes to it as well). I used maple syrup instead of butter & brown sugar. I LOVED this dish! The sweet potatoes went really well with the balsamic & dijon dressing.

Recipe Plans:

Butternut Squash: I have NO idea what I’m going to do with all of this squash!!! I have a few recipes in mind (like these squash & cranberry muffins; this apple & butternut squash casserole; and this BNS & fennel galette), but I feel as though it won’t even make a dent!!

Apples: I still have a few apples leftover from my last box & I’m thinking I might try to make apple butter! These Salted Caramel Apple Oatmeal bars look super tasty too.

Sweet Potatoes: This quiche with chard, mushrooms & sweet potatoes looks like the perfect weekend brunch dish, while these sweet potato & tahini crostinis would make an ideal appetizer. (Maybe for Mac & I’s going away party next weekend?)

Parsnips & Turnips: This spiced parsnip soup looks like it would be a fantastic warming soup to comfort me as the temperatures continue to drop outside. I’m open for more suggestions for using parsnips & turnips (which, as I’ve recently discovered, are not the same vegetable…).

With the weeks seemingly starting to fly by, our departure date is quickly creeping up. I’m declaring December Operation: Use up all the foods in the cupboards, fridge & freezer. It’s going to be quite the task. I’m envisioning quite a few “creative” dishes in my future!!

Previous CSA Recaps:
Week #1
Week #2
Week #3
Week #4