Welcome back to Serving Suggestions readers!  Sorry these posts have been fewer and further between lately but Bob has two good recipes to share this week for those of you who might have some veggies piling up.

Due to the timing of going away last week, I have a bunch of stuff leftover from last week before adding the incoming share.  So, I knew I had to find some recipes that would load up on veggies.  The first I found is a Slow Cooker Chickpea Stew which I will modify slightly to use onion, garlic, potatoes, cauliflower, peppers, carrots, turnip and beans all from the CSA.  While I was away I found an awesome spice shop and bought some whole ras el hanout which I plan on toasting and grinding to replace the curry called for in the recipe.  I also knew I wanted to use my acorn squash in some sort of “stuffed” recipe.  I found a simple one that I could doctor up using whatever is leftover after my chickpea stew.  There are a number of ways to make cauliflower rice but it really depends on what kitchen gadgets you have; if you have a Vitamix or food processor start there, if not you can do it with a box grater and some patience.

CSA member Joy Garden loves zucchini, almost as much as she loves salad turnips (the reason she joins the CSA!)  This is her go-to meal that she swears she could eat every day.  Shana is not a zucchini lover but made this and she admits it was pretty delicious!

• Slice zucchini into thin slices and roast until tender.
• Boil your favorite pasta while the zucchini is in the oven.
• Remove the zucchini from the oven and drain your pasta.
• Layer the zucchini in a dish, alternating with the pasta, adding plenty of basil and parmesan.  Optionally, you can add sauteed onions and garlic.

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Hi folks!  We had a gorgeous share today – again with more beautiful red peppers.  Shana put those peppers to use right away:

I  saved mine and roasted them today. I know this is not the most exciting, unique thing to do with peppers but they were absolutely sweet and delicious! I use them on toasted bread for a quick bite, on homemade pizza, salads or with tahini for a snack!

Looking for other uses for roasted peppers?  Check out this page with 20 ways to use roasted peppers – most don’t even need a recipe!  Bob made a shortcut shepherd’s pie tonight using CSA potatoes:

On Sunday’s I like to use my slow cooker while I watch football and this week made a simple beef stew.  I saved the leftovers and tonight used the leftover stew, a pound of ground pork from Griggstown Farm and CSA potatoes/chives to make a weeknight shepherd’s pie.  It was so good.  Possibly the best weeknight meal I’ve had in awhile.  It’s always fun to use leftovers in creative ways!  If you want to make a shepherd’s pie from scratch, use Alton Brown’s recipe, and also use up your CSA onion/garlic/carrot/chive.

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.

Welcome back readers!  This week’s share featured some beautiful potatoes that Shana put to use right away:

I have been thinking about this recipe – good for this weird weather – a cool salad, so refreshing, but hearty for those of us who have been actively running around with the start of school and other busy fall activities. It highlights the beautiful purple potatoes, uses arugula, red onion, and apples which are in season now!  Enjoy!

Bob subscribes to a half share and was off this week, but he plans ahead week to week to stretch the CSA goodness:

I knew I would need a quick dinner one night this week so when I was making a stir-fry last week I decided to dice a bell pepper and half an onion for later use.  My plan was to make a western omelet using the CSA veggies and pair it with some of Griggstown Farm’s breakfast sausage.  I cannot recommend their sausage enough – it was so good.  Miles better than anything you can buy in the supermarket.  Paired with a few slices of toast and some of my homemade hot sauce, which was made from homegrown peppers and CSA onion and garlic, it was an easy and quick meal that had some CSA flair even in an off-week!

Serving Suggestions is a recurring article that will be posted weekly during the CSA season featuring photos, tips and recipes.  Content is provided by Jessica, Shana and Bob.  If you would like to submit your own photos or recipes, please email Bob at robertfcowper@gmail.com.  To read through previous Serving Suggestions articles, click here for an archive.  You can also use the handy search feature at the top of the right hand menu bar to search for the name of a particular ingredient you need help using.