Eating Seasonally

My husband and I subscribe to a CSA from Montalbano Farms and this season we were asked to  blog each week about what we did with our share.  We covered 12 weeks of the total 20, but many fall vegetables are the same as the spring.  Here you can find our posts easily.

 

July
Fajitas, Salsa, Stuffed Zucchini, Basil Pesto

August
Grilled Corn, Bruschetta, Potato and Leek Soup
Green Beans, Sweet and Hot Peppers, Tomatoes
Roasted Cabbage and Carrots, Grilled Onions and Peppers, Grilled Jalapeno Poppers, Pickles
Caesar Salad, Veggie-loaded Meatloaf, Gazpacho
Dried Herbs, Herb Butter, Free-form Tomato Tart, Hot Pepper Vodka, Ratatouille

September
Freezing Green Beans, Quick Bread and Butter Pickles, Quick Pickled Peppers, Grilled Indian-spiced Tomatoes
Bok Choy and Broccoli Stir Fry, Creamy Chicken and Rice Soup, Quick Dill Pickles, Tomato Casserole
Cheesy Fried Eggplant, Steak and Cheddar Sandwiches with Peppers, Onions, and Thyme, Parsley-Butter Roasted Chicken with Arugula Salad and Grilled Zucchini
Roasted Heirloom Tomato Soup, Grilled Romaine Salad, Horseradish, Peppermint Syrup

October
Kimchi, Coconut Stir Fry with Bok Choy and Peppers, New England Clam Chowder
Roasted Acorn Squash, Radicchio Salad, Baked Spinach and Eggs, Fried Potatoes, Kohlrabi Slaw
Mashed Sweet Potatoes, Arugula Salad with Apples and Parmesan, Candied Sweet Potatoes, Crispy Roasted Potatoes, Sweet Roasted Carrots, Steamed Brussel Sprouts, Perfect Pumpkin Bread