Now that's it's October, with the cooler nights, (sometimes) cooler days, the summer tomatoes and melons are officially done-zo. It's time to embrace the fall veggies - big ranges of greens, squashes, potatoes are filling the stands! 2 lbs. Potatoes – I got purple, red + gold! Going to have them with veggie burgers + a new lentil/mushroom patty I'm working on 1 Delicata Squash OR 1 Spaghetti Squash – with lentils + sauce (I'm going to prep everything ahead of time to have on a night where I have a 7:30 meeting) 1 bunch Kale OR 1 bunch Baby Bok Choi – going in tofu fried rice   1 bunch Watermelon Radish OR 1 bunch Bravo Radish OR 1 bunch Hakurei Turnips – I've never tried the watermelon variety, and they're so pretty... planning to have them shaved in salad with avo for lunch 1 Yellow Onion OR 1 head Garlic – either of these are a great choice - they go in almost everything savory!

My dinner plan, to help inspire yours!  Sunday: veg burgers + potato (Sometimes I do an easy Sunday dinner if I know I'm going to be meal prepping all day) Monday: tofu fried rice with bok choy (I'm going to make this ahead of time so T$ can eat while I'm hosting a 7pm webinar)  Tuesday: lentil/mushroom/spinach patty + potato  Wednesday: spaghetti squash with lentils + sauce  Thursday: mexican quinoa salad  Friday: TBD using next week's CSA veggies