Now is the time of year where we see more root vegetables come in our shares as well as apples. If you were a nut like me, you would probably have also gone apple picking upstate and obtained even more apples!

Here are some ideas of what you can cook:

With those 2-4 pounds of potatoes we got:
Potato Leek Soup

Perhaps the easiest soup in the world and people LOVE it.

Achiote Potato Stew
I made this and people loved it. It has achiote seeds and is served with avocados.

With the 1-2 squashes, carrots, turnips, sweet potatoes, celery, celeriac, etc. we got:
Preheat the oven to 400 degrees. Toss small-diced carrots, beets, turnips, sweet potatoes, celery (or any root-type vegetable you got–aka “eat it or throw it out”) with olive oil, salt and pepper, spread on a baking sheet and roast for 30 minutes until tender.

Cut squash in half and rub them with canola oil, salt and pepper and put face up on a baking sheet at 400 degrees for about 30 minutes until almost tender when poked with a fork.

While squash is cooking, saute up some garlic and onion and anything else you want (I put in kale, turnip greens and sausage) and other spices such as thyme (which feels Thanksgiving-y), rosemary, or nutmeg. I think too barbecue sauce might be kind of good (strange, but really. . .).

When squash is near done, stuff it with your veggie mix and bake until squash is tender. You can put cheese or butter on top too for some added fats. Chop up some of the CSA parsley and eat up! The stuffing is great by itself too.

10 Ways To Do An Apple
1. Apple crisp (basically bake the apples with sugar and cinnamon and top with streusel–great with other fruits added as well)
2. Diced in salad with walnuts and goat chese
3. Galette (impress your friends with your European sensibilities)
4. Apple Upside Down Pie (with pecans and caramel–really good!)
5. Roasted with root vegetables (adds nice flavor and sugars)
6. With meat (either pureed down as a sauce or stuffed)
7. Apple Sauce (insanely easy)
8. Baked on puff pastry and served with vanilla ice cream (see last month’s issue of Gourmet)
9. In soups and stews that are spicy such as mulligatawny or curries (mixes hot earthy spices with cool, sugary flavors)
10. Given as gifts to friends (when you can’t eat any more apples!)

Check out Washington State’s nice site of apple recipes as well!

Yay for food from the earth!

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