Saturday, October 27, 2018

This Week's CSA Box: Sweet and Savory Autumn pies!

We just have one more week of my CSA subsbcription and then the long winter ensues.  This always makes me so sad!  But, today we have a big batch of local goodness to explore together!  As soon as I opened this week's box, I immediately thought that this is the perfect week for some old-fashioned comfort food:  PIES! Sweet, savory, egg-based, formal, informal.   I'll give you ideas for all shapes and sizes of pies and links for a whole week's menu, based on the items I got in this week's CSA box!

Let's get started!!

Here's what we got:

Baking potatoes
Sweet potatoes
Mixed leaf lettuces
Yellow onion
Yellow pepper
Hot peppers
Green onions

What to do with it:

Potato Turnip Spinach Baeckeoffe:  I am always fascinated by the interesting facts that I learn while researching recipes for this weekly column.  Today I found out that the Germanic word "baeckeoffe" is translated "baker's oven", because this dish was often prepared at home and then delivered to the local baker to cook in his oven.  Regardless of the origin, this recipe looks amazing!!  It uses turnips, baking potatoes, onion, and spinach.  Substitute the tatsoi from the box.

Sweet Potato Quiche:   Quiche is always a great choice for Sunday brunch!  Even my grown up sons like a good quiche.  This recipe uses sweet potatoes from this week's box.  Quiche is easy peasy to make.  Pair it with a nice green salad and fruit for dessert.

Roasted Delicata Squash Galette:  Delicata squash is my newest veggie love!  I had never tasted it until this year and it has risen in the ranks quickly to a top spot for our family!  This week's recipe is a gallete.  Once considered French peasant food, due to their informal appearance and use of locally available ingredients, galettes are like a free-formed tart.
Use a store-bought pie crust to save on time.  (I do.  But, don't tell my family that!  LOL!) 

 Rustic Radish Tart:  Here's another recipe in which you can use store-bought crust to save time if you want.  If you want to make your crust from scratch, no worries.  The recipe for the crust is on the website.  This selection uses radishes, onion, and apple from this week's box.

Winter Vegetable Pot Pie Recipe:  :Showcasing a variety of winter vegetables, this recipe from GoodHousekeeping is topped with biscuits, instead of an actual pie crust.  It looks incredibly yummy!  You could use any number of vegetables from this week's box for the filling.

Spring Onion Fritatta:  I was taught to make these years ago by someone who was raised in Rome, Italy. A French specialty, fritattas are both easy to make and use up all of your "odds and ends" of leftover vegetables at the end of the week.  They were the quintessential expression of "waste not, want not".  This recipe calls for asparagus, which clearly we don't have at this time of the year.  I'm going to sub some tatsoi for color and extra flavor.

Veggie Pot Pie:  Looking for something totally traditional?  This is for you!  Allrecipes always hits the mark when you are looking for recipes for comfort food that your grandmother made.  The recipe for the crust is included in the recipe, but, if you want to cheat, buy a pre-made crust.  We promise not to tell your Grandma!  😀

Apple Pie by Grandma Ople:  Apparently Grandma Ople won numerous prizes at county fairs with her rendition of apple pie.  I will say that I thought it looked delicious!  There's even an accompanying video on the website.  Give it a try and see what you think.  Click here for a link. 

Gotta finish with salad to go along with all those sweet and savory pies!

Tatsoi and Mustard Green Salad with Ginger Honey Vinaigrette:  You can sub the kale for the mustard greens if you'd like.  

Apple Walnut Salad with Cranberry Vinaigrette:  This is a re-run from last week.  But, I took it to Wednesday night Bible study and it was a HUGE hit!  I was asked to recreate it for a cookout tonight.

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