Fall Harvest

My freezer and refrigerator are overflowing with foods from my CSA (Community Supported Agriculture). In the freezer I have a build up of items that I couldn’t eat quickly enough from the beginning of the season: zucchini and garlic scapes from the beginning, some kale that I chopped up in the food processor and then frozen in a sheet, tomatoes. Each week has brought more bounty, so I haven’t drawn down on much once it went to the freezer. Sometimes I manage to finish off everything from the share the week after I got it.

Right now the refrigerator is very full. My strategy is to eat the parts that will spoil most quickly, wait a little for the winter squash…but not too long (I already have 2 in the refrigerator)….and try not to freeze anything else. That looks tough with two crispers, two plastic bins, and squashes overflowing into the other part of the refrigerator along with 2 pounds of freshly harvested sweet potatoes.

What not to like about 3 kinds of peppers and scallions and tomatoes and tatsoi and Romaine lettuce and Napa cabbage and fennel and onions and collards and butternut squash and acorn squash….it’s just the volume that is the challenge.

I made a yummy ‘pudding’ this morning in the food processor with half of a leftover (cooked) acorn squash: acorn squash, 1 tablespoon almond butter, ¼ cup soy milk, a little honey. I sprinkled cinnamon on it right before I ate it. Yummy!