From left: cilantro, sweet potatoes, red leaf lettuce, golden cauliflower, broccoli, delicata, collards, potatoes, and eggplants.

Week 20 One Straw Farm CSA was another big one, and made me realize that I better start squirreling some of this fresh food away for the winter. I’m already mourning the end of this adventure, which ceases in a mere 6 weeks. I spent the week prepping and either cooking or storing any accumulated stuff, knowing how fully I am going to miss the weekly CSA drop-off! This week brought red leaf lettuce, cilantro, collard greens, broccoli, sweet potatoes, potatoes, delicata squash (remember: you can eat the rind!), eggplants, and a gorgeous golden cauliflower. This week’s recipe merges some of last week’s ingredients with this week’s and takes us all the way to Africa, for a delicious vegetarian Ethiopian dish.

Tikil Gomen (Ethiopian Cabbage Stew)

Normally this dish would be lovely shades of ochres and orange, but my purple cabbage made it more colorful—and I like it!

Ready in 1 hour (including prep); serves 6

Preparation

1. Heat the olive oil in a large skillet over medium heat. Cook the carrots and onion in the hot oil, about 5 minutes.
2. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 1o minutes.
3. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

From Allrecipes.com

Peeled, roasted sweet potatoes go into freezer bags for later use in other recipes.

Cut lengthwise, leave the peels on, and roast with cinnamon and cayenne for delicious, healthy “fries.”

These flavors blended well, and I just can’t resist those pretty crescents!