CSA Week 16

After having so many recipes that called napa cabbage and subbing in regular, we finally actually have the darn thing and we are flummoxed as to what to do with it. Ain't that the way? We ended up slawing it, and that appears to be the one way it's inferior to normal. Live and learn. Mizuna is a pretty mild flavored salad green. Mild enough that we made salads with it subbed in for the lettuce. Delicata squash is unique in the squash world because you can eat the skin. For real! It looks like it will be the crazy armor that other winter squashes have, but you don't even notice the texture of it once cooked. Bizzare. We used these italian plums in an Asian-inspired pork tenderloin with plum barbecue sauce. It's fusion, yo. After all this time being serious(ish) about food, I still make a "take a leek" joke every time we cook with them. We make our own fun.

What's this? More apples? Not that we have any shortage of potatoes (shown here along with their sweet cousins), but apples are quickly replacing them as our vegetable that we are buried under a heap of. The largest drawer in our fridge is now our official apple drawer, and each week we worry that we will overflow it. Arugula for pizza. We talked a big game about swapping up our recipe for Brussels sprouts but couldn't pull the trigger and swapped back at the last minute. Wax beans