We talk about squash a lot! I now have three little green and white winter squashes that I am at a loss about how to deal with. (I also have three pie pumpkins, three butternut squash, masses of greens, and a giant cabbage to deal with - and a baby who won't sleep long enough for me to cook! ) Anyone have ideas for those little babies? Also, does anyone know why you get that weird filmy/dry feeling on your fingers when you peel and cut squash?

Winter squash soup is so easy and delicious to make. There is a recipe on louisvillecsa.org that is tasty. We follow that recipe and sometimes add carrots & onions for even more flavor. But the winter squashes will last several months as long as they have the stems on them. The green ones do go before the butternuts, but you still have a while.

I stir fry cauliflower or again, but it in soup. Especially a cheesy broccoli. But otherwise, I don't really have many cauliflower ideas.

Cabbage, stir fry or bake in oven with sausage if you eat meat.

Greens eat them soon or blanch or straight up cook them & stick 'em in the freezer. And again...soups.

I'm a big fan of soups right now b/c they are low maintenance and so good and you can put anything in them.

Hope this helps!

I've been sauteing/carmelizing onions in butter and then throwing in butternut squash (or sometimes sweet potatoes) and then adding salt & pepper to taste.  Relatively easy but rather addictive (for me, at least).

Wintersquashaddict - Hope   

The smaller squashes, I simply cut in half, rub with olive oil and bake at 350 with the cut side down until a knife/fork inserted into the skin side easily slides in and out. Then I serve with a pat of butter, salt & pepper. Easy peasy.

Pie pumpkins will keep for a while. Obviously you can make pumpkin pies with those. They also make tasty muffins, scones, etc.

The butternut squash will keep forever. Don't sweat that. I have bunches piled on my counter.

Cabbage - you can do something simple like cole slaw. I also make a vegetarian Colcannon in the colder months. Basically I just boil some potatoes and make mashed potatoes. Then cut the cabbage and steam it until it's a bright green color (be careful not to overdo it). Then stir the cabbage into the mashed potatoes. Sometimes I'll use a meat substitute like Wham. The kids even like it this way.

The greens are a different matter. Obviously you need to deal with those faster. I finally figured out that you can blanch and freeze these so I did that with my turniip greens and a batch of kale yesterday. There are some recipes on www.louisvillecsa.com that I like - Garlic & Greens Pizza is a favorite around here. Again, it's something the kids will even eat.

I can't help you much with the baby situation, lol. I used to wear my little in a sling to do most kitchen work (anything not involving a hot stove). Now she'll stand in a chair next to me and "help". Yesterday she was deveining kale with a butter knife.

I've taken your advice and am just letting the squash sit for awhile. I found a Winter Squash and Cranberry dish in one of the Moosewood cookbooks that I am going to make for Thanksgiving. I did have a white jack o lantern pumpkin that I had to use up, so I made a nice curried pumpkin soup with mushrooms. The cabbage I made into a lasagna style casserole and stuck in the freezer. The eggplant went into eggplant parm, which we had on election night with friends. And the greens ... well some of them are still sitting in my fridge, probably losing flavor but they aren't rotting. The mustard greens were going, so I attempted to make the sesame soy recipe on louisvillecsa.org. I'd been cooking for hours (stocking the freezer) and thought "no problem, throw the greens in, whip up the sauce, good to go." Then, naturally, I got distracted, forgot the greens and managed to practically set them on fire! Ugh! How the heck did I do that?! But I threw the sauce on some steamed green beans, and both the kiddo and the husband gave that double thumbs up and even had second helpings. So I'll try it again with some kale. I'm really bummed about the end of the CSA season; this is the hardest part of eating locally, for me. I think we are going to switch to Grasshoppers next year. I think that they had more variety than we did, plus we want to get our chicken and eggs from them, so I'm not running around 4 different places to get stuff. I hate to "skip out" on my farmers, but I need a one stop pick up. How about everyone else, were you pleased with your CSA?

We've been with Misty Meadows the last few years and have really been happy. I like that they have so much fruit to go with the veggies - this year we got strawberries, melons, blackberries, peaches, apples, pears... I can't think of them all.

If you're a CSA member, you also get a discount on fresh eggs. I think it's something like $3.00 a dozen for the ones I pick. They come in different sizes.

I don't eat meat, but I know they also sell chicken, pork, and beef products. Last year they had Thanksgiving turkeys for sale as well, but something happened and they don't this year. We just went out for the farm picnic last weekend and saw the pigs, chickens and some sheep. Their cows are at a nearby farm. They said the cows tend to get out and "terrorize" the neighbors, lol.