[Week 17] It's here. At last.

Hello Farm Share Friends,

Last night a friend sent me a photo of his dinner — a large skillet filled with a brothy mix of rice, chicken, and vegetables — followed by a text that read: It’s Canal House Chicken and Rice Season!

This message made me happy for many reasons, namely for the love I also feel for that recipe, but also because yesterday, upon receiving the Roxbury Farm newsletter, which noted we would be receiving butternut squash AND cauliflower today, I felt a similar pang of joy:

It’s here! I thought. Oven season. At last.

Last week I roasted a whole head of cauliflower and had forgotten how much fun it is to pull something so striking from the oven, serve it atop a lemony-yogurt sauce, and sprinkle it all with za’atar. I made oven-fries, too, and a favorite chicken curry, which used up most of the tomatoes, cilantro, and spinach from last week’s share.

The oven has been on, and although I hate the cold seasons, I am thrilled oven season is here. (And also, of course, soup + bread season. And also slow-cooker season. Maybe I don’t hate the cold?) What about you, Friends? What season has arrived for you?

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This week I’ll shoot to use the green beans, arugula, and head lettuce first. I’ll store the tomatoes and winter squash on the countertop and everything else in the fridge. Be sure to snip the carrot greens from their roots before storing them.

Week 17 Vegetables

• green beans → Green Bean Recipes

• carrots → Carrot Recipes

• cilantro → Herb Recipes

• tomatoes → Tomato Recipes

• head lettuce and arugula → Salads

• kale → Kale Recipes

• tatsoi → 15 Bok Choy Recipes

• fennel → Fennel Recipes

• winter squash → 13 Winter Squash Recipes

• cauliflower → Cauliflower Recipes

Find recipes for all the vegetables here → Farm Share Vegetables

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8 Recipes to Make This Week

This week, I’ll likely shave the fennel again thinly and combine it with the head lettuce to make a salad. This lemon vinaigrette is always a nice match with fennel…

… as is the citrus-shallot vinaigrette in this fall salad:

Hetty’s carrot soup is really speaking to me: Carrot and sun-dried tomato soup with tahini and harissa chickpeas

For the tatsoi and kale, these noodles look delicious: Bok Choy Noodles with Green Garlic Chili Crisp

This looks like a fun one to try before tomato season ends: Egyptian Pickled Tomatoes (Thanks Erinn!)

This butternut squash sauce + pasta is one of my children’s favorite: very fast, very tasty:

Roasted Cauliflower with Garlic, Thyme, and Parmesan: I’ll make this on repeat from now until March.

5-Ingredient, 8-Minute Green Beans: a great low-effort, big-reward recipe to know.

This Joshua McFadden recipe introduced me to the wonders of cauliflower couscous: Cauliflower couscous with almonds, herbs, and dried cherries

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Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)