It’s nearing the end of the year which means that I only have a few more deliveries from my CSA and I’m starting to get sad when I think about not getting that box every Wednesday. But I’ll definitely be signing up for another year and, thankfully, I only have to wait about two months since they pick back up in March.
I started this blog several years ago to become a better cook and put more effort into developing healthy eating habits, but joining this CSA has really been the final kick in the pants I needed to make that happen. I’ve probably tried more new vegetables in just the last 6 months than in all of the last 10 years. It’s been great and has helped me to finally convert my inner picky eater into someone who will try anything at least once. There’s still quite a few things I don’t like (mushrooms…yuck) but at least I tried them and I’ve even found ways to hide the stuff I don’t like so it doesn’t go to waste (mushrooms always go into my favorite spaghetti sauce).
Squash is one of those things that I used to hate and completely avoided pretty much up until I was greeted with all of the yellow squash in my CSA boxes this summer. It’s still not my favorite vegetable, but the more I eat it the more I like it. I was looking for recipes to use up a butternut squash and this one caught my eye because it combines all of my favorite things into one. First of all it’s a soup and in the Fall and Winter I’m more than happy to eat soup every day of the week. Second, it has apples and you may have noticed I’ve been kind of obsessed with apples this fall. Finally, the squash and apples are roasted first and as I’ve said before, roasting make everything better.