This week's pick-up. We're getting smaller as we reach the end of our growing season around here, but we're also getting into some of my favorite fruits and vegetables. Still going strong on bell peppers and getting into winter squash. Yum.

3 large tomatoes
3 small tomatoes
3 bell peppers (1 red, 1 orange, and 1 different type of red I've never had before. Unfortunately the orange had an issue when I cut into it so it got tossed--and that's the beauty of real farm food--but the other red that was unfamiliar to me actually almost tasted like an apple--that one and the other red pepper, which had a really wonderfully intense red bell pepper flavor, were fantastic!)
3 leeks
1 eggplant
A few eating apples, and a few baking apples
1 acorn squash
1 baking pumpkin

I immediately used the bell peppers, leeks, and two of the tomatoes for dinner by sauteeing those altogether in my Wild Mushroom and Sage-flavored oil with some garlic, salt, pepper, thyme, and tarragon. I added in some diced cooked chicken, and just a dash of my Lemon Bouquet Balsamic Vinegar right at the end to brighten it up a bit. I ate it over whole wheat pasta. Very, very tasty! Leftovers for lunch tomorrow--woot.

I wasn't able to use much of the CSA for the last few weeks because I was gone on weekends which is when I do most of my prep work with the fresh produce. I gave a lot to my MIL, but some just went bad before I could use it, unfortunately. I didn't even have time to freeze or do any other storage techniques, either. I'm actually relieved to be getting less every week now--it's much easier to use up while it's fresh.

Here are some other pictures I took along the way of what I was able to make over the last few weeks.

Apple crisp. Not bad, but I'm still looking for a better recipe. And, since I'm trying to eat a lot healthier these days, I'm not sure I should actually find a better recipe.

Corn chowder with fresh corn on the cob. This was my favorite new recipe of the season. My daughter and I are huge fans now. Yes, I can make it with frozen corn any time of the year but the corn I was getting through the CSA was the absolute best I've ever had, so frozen store corn just won't quite hack it.

And this is just a really pretty purple pepper we got a few weeks ago. It tasted like a normal bell pepper, but isn't it gorgeous? I love the green inside next to the purple outside. Beautiful.

At some point I'll do a summary of what I feel about CSAs now that I've done it for the first time. I've really enjoyed it, but there are certain things from the experience that surprised me. I'm still pondering a bit. Hopefully I'll be able to put up a few blog posts for next week that are back to quilty matters. Meanwhile, have a great weekend!

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