 Farfalle with turnip greens and prosciutto |  Sausage and lentil stuffed acorn squash |
 Lemon boy choy, tofu, snow pea stir fry |  Beet and goat cheese ravioli |
 Carrot soufflé |  Acorn squash pie |
We mostly tried to keep things simple, because of the amount of prep that fresh farm vegetables need. Not that it is so onerous, especially because we aren't in classes now, but we like to keep cooking a joy and not a chore. Make agains: farfalle (love the hint of bitterness in the tender turnip greens), carrot souffle (CSA carrots are heavenly), and acorn squash pie (so sweet, it barely needed sugar). Tweaks: wonton wrappers are not an acceptable wrapper for ravioli, it is decided, but the simple filling of pureed roasted beets with goat cheese is divine. Bok choy was fine but unexciting. Stuffed acorn squash - fail. Maybe this was a not sweet or just huge acorn squash, but despite an hour in the oven it was undercooked and tasteless. The acorn squash we used for the pie was so amazing it really barely needed sugar to be dessert. We are squash novices so we'll have to keep testing cooking methods for it. This isn't even half of what we've been cooking up, so many more monster CSA posts will follow....
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