This is Why My CSA Box Was So Heavy

This Sunday is all about squash and peppers.

I admit I’m cheating a bit and giving some of this bounty away. But we’re also doing some experimenting and cooking for the week.

I have my Española Butternut Squash simmering on the stove now. And later today I’m going to try to do something with the spaghetti squash and the ambercup squash. I’ve never cooked either, but am up for the challenge.

Now…what to do with all these peppers.

I learned a trick from Hoosier Outsider. I literally just toss a handful of whole peppers in a freezer bag and put it in the deep freeze. Works great for jalapenos that I need to just dump into a soup later on down the road.

But this is more than I think we’ll eat this winter unless we roast & freeze or puree. Our fridge is already overloaded with a previous King’s Hill Farm delivery of these and poblanos.

So we’ll be doing a bit of all of that, firing up the grill outside so I don’t smoke us out and sting our eyes.