Basket #4

I haven't had this many butternut squash in my house since the last research project harvest in 2012. We were supposed to get mangoes, but there was a last minute substitution on the truck and we ended up with butternut squash in addition to the butternut squash that were already on the list.

Besides the squash, we have tomatoes (yay!), corn, carrots, lettuce, pineapple (plus a bonus for volunteering pineapple), cantaloupe, cauliflower, cucumbers, apricots, and the Mexican themed veggie add-on that included the lemons, lime, cilantro, avocados, onions, scallions, jalapenos, peppers, and more garlic. The blueberries were another add-on that I ordered and I froze most of them, ate at least 2 containers fresh, and used some to make the blueberry sauce that goes in the sweet corn ice cream.

With the corn, I wanted to do something like the corn salsa from Chipotle, and I found a recipe in our cooking bible aka the America's Test Kitchen cookbook.

We had everything we needed from the basket and the pantry: sweet corn, cherry tomatoes, scallions, jalapeno, garlic, cilantro, black beans, vinegar, olive oil, and cumin.

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