It’s the weekend before Thanksgiving and the second to last share of our autumn CSA. This is what we received in our weekly box of produce:

• 1 medium bunch of broccoli rabe
• 1 small bunch of tatsoi (an asian green similar to bok choy, but smaller, more delicate, with a slightly sweet and nutty aroma; usually eaten raw, but can be cooked like spinach to soften its flavor)
• 1 small bunch of baby kale
• 1 head of romaine lettuce
• 1 large stalk of brussel sprouts (bulbs still on the vine)
• 1/2 gallon of apple cider
• 6 apples (different varieties)
• 2 Bosc pears
• 3 white potatoes

I think I’ll use the apples to make either an apple-cranberry pie with streusel topping or an apple crisp; and the brussel sprouts, kale, and potatoes for a roasted vegetable dish for Thanksgiving dinner. I’ll probably use the broccoli rabe and tat soi in a winter pasta dish for dinner tonight.