This weekend I had seven delicata squash in my fridge. I love roasting them and topping them with brown butter and sage, but we can only eat that so much. I needed another option, so I started brainstorming: How can I use this for breakfast?
When I started thinking about the other things we have in the fridge, it hit me: Make a frittata! We have bacon, eggs, greens (a mixture of two kinds of kale and rainbow chard), and peppers. If I roast the squash first, it will be nice and soft instead of crunchy.
Delicata is a pain to peel because of the ridges and the skin is completely edible, so I decided to slice it into rings, cut out the seeds, and roast them with olive oil for 20 minutes at 400F before putting them on top of the frittata just after I pour the eggs in the pan. Finish off with some pecorino at the very end and you are good to go.
This is the second to last week of the CSA!
Here is what we got and what I’m doing with it:
- Celeriac – I’ll combine this with the rutabaga, fennel, some turnips, and potatoes to make a root vegetable gratin.
- Rutabaga – I’ll combine this with the celeriac, fennel, some turnips, and potatoes to make a root vegetable gratin.
- Rainbow 🌈 Chard – Amanda combined this with two different types of kale we had in the fridge, washed it, cut it up, froze half of it, and put it in the fridge so we can quickly use it during the week. We used some this morning for a frittata.
- Fennel – Amanda cut the tops off of this to freeze and add to a vegetable broth. I’ll thinly slice the bulb and add it to the aforementioned vegetable gratin.
- Carrots 🥕- These will probably end up in soups of some sort. Pasta e fagioli or lentil and sausage soups are standouts.
- Red peppers 🌶 – I’ll probably freeze these to make roasted red pepper and tomato soup.
- Garlic – Added to the pantry collection.
- Brussels Sprouts – I’ll roast these one night this week with olive oil for 20 minutes at 400F.
- Parsley – I’ll probably add this to pasta e fagioli or a lentil and sausage soup.
- Butternut Squash – I’ll probably save this for Thanksgiving. I love to peel it, chunk it up, and roast it with pearl onions, cranberries, and nutmeg.
Here’s how I’m using this week’s share:
- Green curly lettuce – We’ll turn this into salad.
- Napa cabbage – I’ll probably combine this with the carrots, some chicken, cilantro, jalapeños, scallions, and some fresh mint to make a Goi Ga – a Vietnamese chicken salad.
- Swiss Chard – I’ll combine this with some Lacinato kale from our garden and sauté it with some garlic, onions, and bacon to make a dinner side dish.
- Carrots – See above.
- Green beans – We’ll probably blanch these and sauté them in ghee with garlic, salt, and pepper.
- Jalapeños – See above.
- Zucchini – We’ll probably roast these. Half of last week’s ended up on beef kabobs for a picnic and the other half got roasted.
- Cucumbers – These will probably be snacks, though I might make a spicy and vinegary cucumber salad for a dinner side.
- Green peppers – These will end up in salads, most likely.
I took photos of the last two weeks of CSA shares we received, but took my time in getting around to posting them due to some fly fishing, hiking, and an uptick in work. The wait is over.
- Lettuces – We chopped up both lettuces for salads. We are doing the Whole 30 again this month, so we’ve been eating a lot of salads for lunch.
- Kale – We chopped up the kale and combined it with week 4’s rainbow chard and sautéed it all up with bacon, an onion, and some of the garlic scapes.
- Zucchini – We combined this zucchini with a few more that we got from the store and we made a big batch of Fergus Henderson’s mushy zucchini when we had our friends Dakota, Greg, and Madeline over for dinner last week.
- Kohlrabi – I’m probably going to combine this with the small head of cabbage from week 4 and make a big batch of coleslaw. Another good option is peeling, dicing it in large chunks, and roasting it with some salt, pepper, and garlic powder. I’ll take the greens and either add them to a salad or combine them with some other greens and sauté them.
- Scallions – We sliced up the green onions and added them to salads and a sausage and broccoli frittata.
- Garlic scapes – We sliced them up and used them in sautéed greens and a sausage and broccoli frittata. Here are some more ways to use garlic scapes.
- Lettuce – We chopped the lettuce up for salad again. Eating lots of salad for lunch these days.
- Cucumbers – We cut one up to add to a salad and cut up another for a side at a picnic we had after a hike. The third will meet a similar fate.
- Cabbage – Amanda and I are turning the cabbage into coleslaw today, along with the kohlrabi from week 3.
- Zucchini – We are turning the zucchini into noodles with a spiral attachment for our Kitchenaid mixer and making a quick cherry tomato sauce with chicken sausage.
- Rainbow chard – We chopped up the chard and sautéed it with the kale and garlic scapes from week 3, an onion, and bacon.
I’ll catch you again this weekend with this Friday’s share!