Ingredients

This Week's CSA Share (& What We'll Do With It)

November 11, 2015

This week's CSA from Local Roots came with potatoes, onions, brussels sprouts, pears, and quince (and also one poor little stowaway turnip!).

Here's what's on our "To Make" list:

For the pears:

For the potatoes:

For the brussels:

For the kale:

For the quince:

For the onions:

Or is there a way to use all of this produce in one dish?!

Share your ideas in the comments below!

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Sarah Jampel

Written by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.

2 Comments

wahini December 15, 2019
Does 3/4 pound of “hot cooked pasta“ mean 3/4 pound of fresh pasta, 3/4 pound of dried pasta, or 3/4 pound of pasta weighed after it is cooked?
 
Jennifer November 12, 2015
For the stowaway turnip--if you happen to have a very small beet hiding in your root drawer or refrigerator, try pickling them together. Cut in julienne strips, then add vinegar, salt, garlic, a hot pepper if you like. Eat by the forkful or on a felafel pita (classic) or add to a citrus salad (my current obsessions).