It’s Week 39 of Dinner Plans and we’re preparing to welcome the fall cooking season!
We skipped this week’s CSA pickup so that we can make sure to use up all the goodies from the week prior. We’ve got eggplant from both Sage Mountain Farm and From Her Farm to use along with peppers, onions, and broccoli. I will also use up the last of the lion’s mane from Oak Grove Farms who is a new vendor at the Claremont Farmer’s Market. Follow them on Instagram and visit them every Sunday at the market!
Seasonal Cooking Tip: Freezing What We Don’t Use
As we lean into cooking with the seasons, I have made it a habit to freeze what we don’t use. This is easy to do right after the CSA box pickup. For instance, if there are peppers I’m not planning to use for the week, I’ll wash and trim the ends before dicing them up. I’ll place them in a freezer safe bag and make plans to use them within a month. This helps me ensure I’m not stocking up on all the veggies too much and have a game plan for using them soon.
DINNER PLANS FOR THE WEEK
We’re turning our attention now to autumn produce and I’m looking forward to the season ahead. From squash to dark leafy greens and root vegetables, slow cooking and comfort food will slowly make their way to our weekly Dinner Plans. Cozy and quick is what we’re after now.
Here is our game plan for dinner this week:
Sunday: Lasagna using our freezer roast tomato sauce
Monday: Cranberry and Farro Soup
Tuesday: Buffalo Cauliflower Tacos
Wednesday: Baked Ratatouille Pasta (recipe coming soon)
Thursday: Broccoli & Potato Soup
Friday: Mexican Fish Soup (Caldo de Pescado)
Saturday: Pizza with
From favorite recipes to new things with a wide variety of ingredients, cooking delicious food with our CSA definitely gets us out of a dinner rut and reduce food waste. I share meal ideas for our busy weeks with our weekly newsletter. Subscribe to our weekly newsletter to be in the know when they’re live. 😉
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