CSA Week 14: This should be more exciting.

I mean it should be more exciting for you guys. I, for one, am having a blast picking out our veggies each week and cooking them up, and I am already enjoying being back on a regular schedule (see: no more class), but this most recent week might seems a little pedestrian to you. No matter! Pedestrians are better than the rest of us, because they walk while we drive our stupid polluting cars.

We already had quite a bit of food in the fridge, so we basically grabbed our One Straw stuff and went home. There you see another humongous sweet potato—even bigger than the one from the previous week! they grow them HUGE at One Straw!—some chard, a stalk of broccoli, and an average-sized butternut squash. I think it was average, anyway. Seeing it next to that mutant sweet potato makes me doubt myself.

I flaked out on the pictures, my darlings. The broccoli we steamed, and you don’t really need to see that, do you? I should have really done better on the rest of our meals, because Red took the lead this week, and his efforts are always exceptional. Example: We had that chard, some onions, and random portabella stems in the fridge. I had meant to sauté them, but I got busy or tired or sad or something and went to my last class after leaving him with vague instructions to…do something with our orphan veggies. When I came home, he had diced and stirred and simmered everything with marsala and Bragg’s for a lovely improvisational meal. It was excellent over rice. And you can’t see it, because I suck.

He brought the noise again on Friday, while I sat in traffic for two hours trying to get home. (It was rain, Baltimore. Not the zombie apocalypse.) Friday happened to be the autumnal equinox (remember?), so of course we wanted our food to match. While I sat at red lights and read random articles on my work phone (I still hate you, Crackberry, but you stopped me from committing rush-hour homicide), my awesome husband mashed that sweet potato into submission and popped our first risotto of the season into the oven. Soon after I finally stumbled through the door, we enjoyed cinnamon-spiced mashed sweet potatoes and that fabulous butternut risotto with sage and red onions. I didn’t get a pic of the mash, but here’s the risotto in all its glory:

If you get right up close to the monitor, maybe you can smell it.

He is a fucking keeper, I tell you what.