We are clearly rolling in veggies at the moment...between last Thursday's Green B.E.A.N. delivery and our continuing Sunday CSA from Eaton Farm - yikes.
This week we got: Butternut Squash, cherry tomatoes, green beans, beets, basil, yellow squash, Swiss chard, & eggs. I also snagged two pints of tomatillos to make & freeze more enchilada sauce for the winter months.
So using last weeks Acorn Squash & the dwindling supply of Rudolfo meat...we had Slow Cooker BBQ Short Ribs (YUM!) and roasted Acorn Squash. This meal took some effort to each (& napkins) but it was amazingly easy to make. Throw the ribs in the crockpot on low at noon with some BBQ sauce and throw the squash in the oven with brown sugar & butter. Voila! A satisfying Fall meal. - Local & Organic 100%
Kris
1 comment:
Those short ribs look.... yummy.
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