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November 6, 2015

I’m thrilled to say that our CSA is still going strong.  And even prouder to report that the boys continue to try new vegetables every week.

We’ve been getting rainbow carrots for the past few weeks, and I am always a little surprised by just how colorful they are once they’ve been cleaned and peeled.  Here are a few that went into our chicken soup earlier this week.


Funnily enough, I did not make the connection between the purple one staining my cutting board and what it might do to the other ingredients of soup.  The pasta, chicken and broth all turned various shades of purple, and the previously-purple carrots turned brown.  I wish I’d thought to take a photo of my bowl!

Last night we had spaghetti squash tossed with cheddar cheese, topped with garlic-fried broccoli and steak tips.  This was the first time I baked the squash cut-side up, and am happy to report that the strings remained a little more firm (not to say crunchy) and not at all soggy that way.


Larson said “squash that looks like spaghetti is pretty tricky”.  I agree.  Keep eating your veggies, kid.

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