This week in our box we had one pumpkin (I got the second one from the share box), purple curly kale, a cantelope, small carrots, lots of peppers and two bunches of bok choy.
The peppers are a wonderful mixture of colors.
The purple kale will make beautiful baked kale chips.
My daughter and I have already decided we will make pumpkin puree this weekend and make pumpkin ravioli – That should make a fun blog post!
And of course we have to make toasted pumpkin seeds.
I love the small carrots because they make a wonderful plate.
I always enjoy suggestions for new ways to serve what I received in the CSA box. This week, I am particularly looking for new preparations for the kale and the bok choy.
csamom 
I’ve been enjoying my kale on pizza and in smoothies. http://www.farmfreshfeasts.com/2012/09/red-russian-kale-baby-bella-and-feta.html
The whole family loved Bok Choy in a meat pie, must get that recipe up soon. Your carrots look wonderful-are they roasted? I got 2 pairs of ‘carrot pants’ in my box this week, and put a photo up on my FB page. I have too much fun with my food!
The carrots were roasted with walnuts, then topped with a balsamic reduction sauce sprinkled on top. It was super!
Speaking of pumpkins, we have a favorite Thai restaurant (Montira’s Thai Cuisine) in The Dalles that serves Pumpkin Curry that is worth the 2 hour drive!
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