I’ve been a bit remiss about posting the contents of my CSA box for the last month or so, partly because I was out of town a good bit, and partly because it was pretty similar throughout July and August and, while delicious, not that interesting to read. I have, however, learned how to make a mean fried okra courtesy of the CSA.

Now we’re getting into fall, I’m going to start up again, in large part because I’m guessing that, as we get into the long season of squashes and dark leafy greens, I’m gonna need some more help keeping things fresh.

Here’s what I ended up with this week:

  • 3 ears of corn
  • 1 squash
  • 2 bunches kale
  • 3 candy onions
  • 1 bag tomatillos
  • 1 bag apples

Now, I didn’t think I was much of a fan of kale, but after this week, I think I’m a convert. I used one bunch to make kale chips, which were yummy and fun, and the other to make a super-easy kale and sweet potato dish of my own devising that I absolutely loved. I’ve got a number of good ideas for the squash.  And I’m thinking applesauce is definitely happening at some point this fall.

What I have absolutely no idea what to do with are the tomatillos. Apparently, I am supposed to use them to make salsa. This seems a little bit uninteresting to me, and also like more salsa than I’m likely to eat in a timely fashion. Any other suggestions out there?