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:
Ingredients
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
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
Ingredients
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
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
6
tablespoons unsalted butter, soft
1 1 /2
cups confectioners' sugar
2 to 4
tablespoons milk, for brushing
pinch salt
For the potatoes:
Ingredients
5
pounds small to medium Yukon Gold potatoes
1
splash Olive oil
3
tablespoons Juice from about 1 to 1 1/2 lemons, strained
1
onions (up to 2, depending on size), diced small (1 very large, 2 to 3 smallish onions, regular or sweet vidalia-type
1
pinch Sea salt, more to taste
5
pounds small to medium Yukon Gold potatoes
1
splash Olive oil
3
tablespoons Juice from about 1 to 1 1/2 lemons, strained
1
onions (up to 2, depending on size), diced small (1 very large, 2 to 3 smallish onions, regular or sweet vidalia-type
1
pinch Sea salt, more to taste
Ingredients
5
tablespoons unsalted butter
1
garlic cloves
1
pinch 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
1
pinch freshly ground black pepper, more to taste
1
pinch fresh nutmeg
1
cup grated Gruyère
5
tablespoons unsalted butter
1
garlic cloves
1
pinch 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
1
pinch freshly ground black pepper, more to taste
1
pinch fresh nutmeg
1
cup grated Gruyère
For the brussels :
Ingredients
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
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
Ingredients
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)
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)
For the kale :
Ingredients
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!)
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!)
For the quince :
Ingredients
6
quince
1
lemon
3
cups sugar
For the onions:
Ingredients
Melted Onions
1
pound onions, either chopped or thinly sliced
2
tablespoons olive oil
1
teaspoon fresh thyme leaves
1
garlic clove, minced
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
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
Ingredients
10
tablespoons unsalted butter
1 1 /2
pounds yellow onions, halved and sliced ¼-inch thick
1
tablespoon granulated sugar
1
pinch kosher salt
1 /4
cup Madeira
3 /4
pound cooked pasta (I used pappardelle)
1
pinch flaky sea salt, for serving (if desired)
1
handful freshly grated Parmesan, for serving
10
tablespoons unsalted butter
1 1 /2
pounds yellow onions, halved and sliced ¼-inch thick
1
tablespoon granulated sugar
1
pinch kosher salt
1 /4
cup Madeira
3 /4
pound cooked pasta (I used pappardelle)
1
pinch flaky sea salt, for serving (if desired)
1
handful freshly grated Parmesan, for serving
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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