Happy Fall Everyone! This fall has been absolutely beautiful in terms of weather and another awesome CSA month. I do love the fall season, the weather, the apples, the pumpkins 🎃, but was especially sad to say goodbye to the summer sunshine and time outdoors. This October we did our share of apple picking and farm visiting, so we’ve been trying to get outdoors as much as possible in our free time, but it’s still hard to be inside all day… I seriously wish I could suck the sunshine into me when I’m inside so much – which is why I’ve been religiously taking my vitamin D (the sunshine vitamin). ☀️
Fall recipes are in full effect over here at the Murphy home. We have made our share of roasted everything: brussel sprouts, cauliflower, sweet potatoes, butternut squash, and even eggplant. Every Sunday we have a big Sunday dinner that usually involves a lot of roasting yumminess. Who’s coming over for dinner? In celebration of Halloween this past weekend, we made our very first pot roast. My mom would be so proud! <3
We had an abundance of apples once again this fall so of course I made a fair share of apple cake, apple-cinnamon muffins, apple crisp, and pumpkin carrot muffins. I cannot take complete credit for all of the recipes, but will be sure to post about the apple and pumpkin recipes that I loved and will make again. Paleo baking is generally challenging for me, and I consider myself a pretty good baker, but the combination of grain-free flours and eggs sometimes yield a very moist bread, muffin or cake. I’ll keep on trying until I get it right! Apple crisp is always delicious and comes out perfectly, so we make that a few times. 🍎
Okay, here we go, let’s review this amazing fall month’s harvest of CSA-awesomeness.
Week 17: broccoli, swiss chard, baby spinach, red cubanelle pepper, golden beets, bosc pears, red leaf lettuce
Week 18: spencer apples/bocs pears, orange cauliflower, broccolini, parsley, red leaf lettuce, spinach, green peppers, carrots, beets
Week 19: romano beans, green leaf lettuce, broccoli florets, pullet eggs, escarole, kale, festival squash, macintosh apples, green peppers
Recipes: apple-cinnamon muffins, pumpkin carrot muffins
Week 20: butterkin squash, broccoli florets, red cabbage, escarole, green pepper, grape tomatoes, spinach, empire apples, cilantro
Recipes: roasted and mashed butterkin squash, raw sauerkraut, apple crisp
We got the biggest red cabbage I have ever seen in my life the last week of the CSA and my real food/paleo brain thought, raw sauerkraut, you have to make it! And so I did – cooking adventure… here I come! It definitely took some muscle work to salt and squeeze the water out of the cabbage to begin the fermenting process so I’m praying it is delicious and worth it. It is still fermenting in our pantry as I write this post. I will definitely have post my cabbage to sauerkraut making experience including a taste test and the results of my experiment when it is completely done. It seriously feels like an experiment because it’s sitting in the dark in the pantry and I check on it every two days.
What kinds of recipes have you been making this fall? Anything you look forward to making around this time of the year? Please share!
Until next time…