CSA week 20 2020 brings more big green tomatoes to be ripened on the counter, plus at least a quart of cherry tomatoes. This year has not been good for tomatoes. We started with a long cold spring and are ending with early frosts. There are a lot of ways to use green tomatoes, though: I’ve included a couple of recipes, but don’t forget the simple classics.
We also have green beans, lots of greens, and 2 kabocha squash. In Japan, they are called pumpkins, and they are used in lots of autumnal dishes. We’re looking forward to eating our first local kabocha. Their skins are very tough; here is a nice tutorial on cutting a kabocha on the site Just One Cookbook.
This week in our basket:
- 3 big green heirloom tomatoes
- Swiss chard
- 1 quarts mixed young lettuce
- green beans
- cherry tomatoes
- 2 kabocha squash
ideas for the week ahead
- kabocha miso soup from Just One Cookbook
- kabocha pork stir fry from Just One cookbook
- simply roasted kabocha squash from NomNom Paleo
- roasted kabocha squash soup from Simply Recipes
- green beans with garlic and herbs, a family favorite
- green tomato chutney, a slow-cooker version
- surprise! Unusual, but excellent: a green tomato spice cake
- and, of course, fried green tomatoes