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

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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:

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Caramelized Pear French Toast Bake

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79 Save Recipe
Serves 6 to 8
  • 7 cups bread (French loaf, baguette, or sour dough loaf) cut into 1/2-inch bite-sized slices
  • 3 Bosc pears, sliced 1/4-inch thick
  • 1/2 cup toasted and crushed hazelnuts
  • 7 large eggs
  • 2 1/2 cups half-and-half or whole milk
  • 1/2 cup real maple syrup
  • 1/8 teaspoon kosher salt
  • 1/2 teaspoon cardamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon orange zest
  • 1 vanilla bean (or 1 teaspoon vanilla)
  • 2 tablespoons butter
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Roasted Pear Cake with Browned Butter Glaze

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119 Save Recipe
Makes one bundt

For the roasted pear cake:

  • 2 1/2 pounds pears
  • 3 tablespoons water
  • 3 tablespoons granulted sugar
  • juice from 1 lemon
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 teaspoons cardamom
  • 1/2 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 2 cups light brown sugar
  • 2 large eggs
  • 1/3 cup crème fraîche

For the browned butter glaze (optional):

  • 6 tablespoons unsalted butter, soft
  • 1 1/2 cups confectioners' sugar
  • 2 to 4 tablespoons milk, for brushing
  • pinch salt
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For the potatoes:

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The WFP: Greek Mahogany Potatoes

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1,420 Save Recipe
Serves variable; 5 lbs. of potatoes serves 8 -12
  • 5 pounds small to medium Yukon Gold potatoes
  • Olive oil
  • Juice from about 1 to 1 1/2 lemons, strained
  • 1 to 2 onions, depending on size, diced small (1 very large, 2 to 3 smallish onions, regular or sweet vidalia-type
  • Sea salt
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Todd Coleman's Potato Gratin

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439 Save Recipe
Serves 6
  • 5 tablespoons unsalted butter
  • 1 to 2 garlic cloves
  • Salt
  • 6 large waxy potatoes (about 2 1/2 pounds), such as red bliss, peeled and sliced about 1/8-inch thick
  • 2 cups half-and-half
  • Freshly ground black pepper
  • Fresh nutmeg
  • 1 cup grated Gruyère
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For the brussels:

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Brussels Sprouts Salad a la M. Wells

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992 Save Recipe
Serves 4
  • 1/4 pound brussels sprouts, trimmed and shaved on a mandoline
  • 1 cup finely chopped baby arugula
  • 1 celery rib, trimmed and finely diced (1/8-inch dice)
  • 4 slices speck, cut into slivers
  • 1/4 cup dried cranberries, roughly chopped
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup finely grated pecorino Romano cheese
  • Salt and coarsely ground black pepper
  • 2 tablespoons olive oil
  • Pinch piment d'espelette, or to taste
  • Half a lemon, to taste
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Brussels Sprouts with Pine Nuts and Thyme

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880 Save Recipe
Serves 4 to 6
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 pound brussels sprouts, stems trimmed and sprouts halved
  • Salt & pepper to taste
  • 1/3 cup white wine
  • 1/3 cup pine nuts
  • 1 sprig thyme, leaves stripped
  • Freshly grated Parmesan (optional)
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For the kale:

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Lacinato Kale Gratin

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338 Save Recipe
Serves 6 to 8, as a side
  • 3 medium (or 2 large) bunches lacinato kale, ribs removed, torn into roughly 3-inch pieces
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • Freshly cracked black pepper
  • 3 cups heavy cream
  • 8 ounces sharp cheddar cheese (use the good stuff!)
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For the quince:

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Quince Membrillo

80c8d252 05ad 4f0a 8d87 5bbdefe65aa4  astafford Alexandra Stafford
44 Save Recipe
Makes 1/2 sheet pan
  • 6 quince
  • 1 lemon
  • 3 cups sugar
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For the onions:

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Baked Onion-Walnut Frittata

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190 Save Recipe
Serves 4 to 6

Melted Onions

  • 1 pound onions, either chopped or thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 garlic clove, minced

Frittata

  • 2 tablespoons olive oil
  • 6 eggs, large
  • 1/2 cup Greek yogurt
  • 1/3 cup walnuts, finely chopped
  • 1/4 cup fresh parsley, finely chopped
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Braised Onion Sauce

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534 Save Recipe
Serves 4 to 6
  • 10 tablespoons unsalted butter
  • 1 1/2 pounds yellow onions, halved and sliced 1/4-inch thick
  • 1 tablespoon sugar
  • Salt
  • 1/4 cup Madeira
  • 3/4 pound hot cooked pasta (I used pappardelle)
  • Flaky salt, for serving (if needed)
  • Grated Parmesan, for serving
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Or is there a way to use all of this produce in one dish?!

Share your ideas in the comments below!

Tags: CSA, local roots, fall produce