My winter CSA boxes will only come every two weeks.  Sigh.

But I am excited because I got a  great variety: tomatoes, kale, napa cabbage, cranberries, turnips, peppers and a huge squash – oh, and some daikon radishes, and more ornamental corn.

I’ve been waiting for the cranberries because I wanted to make cranberry jelly for Thanksgiving.  This squash will become a side – sort of like candied sweet potatoes for Thursday.

The gourds and ornamental corn had overwhelmed the dining room table to the point where there was no room left for people to sit and eat, so I pared the collection down to our favorite gourds and took all the extra to work last week.  There is one woman who loves to decorate her whole house every season and I thought she would enjoy them.  She wanted it all, but held back, giving others a chance to choose what they might like.  Such restraint!  The new corn got slipped to her before work this week, before she had to share.  🙂

I have a backlog of squash from prior weeks that I will roast with the turnips and whole garlic.

Today was condiment prep.  The cranberry jelly and salted caramel apple butter as created by Fresh Veggies in the Desert.  I have been telling everyone about your recipe.  Thank you for sharing that one!

Tomorrow is pumpkin pie and squash.