Same five things you asked for, rebuilt so the box is the starting point rather than an afterthought. Every item in the delivery has a job; nothing is left to rot in the drawer.
The seven-day plan built on this prep is here: week of 23–29 September. This page stays as the CSA allocation and prep-session record.
| Item | Where it goes | |
|---|---|---|
| 10 | Potatoes | 6 into the Olivieh · 4 roasted as wedges for two dinners |
| 9 | Apples | 2 grated into the muffins · 3 cooked to compote for the chia jars · 4 raw for snacking and baby |
| 5 | Sweet potatoes | 2 into the beans, replacing the plantain · 3 roasted — wedges for you, mash for her |
| 5 | Cucumbers | 2 into the mast-o-khiar · 2 cut as dipping sticks · 1 sliced over the Olivieh |
| 2 | Butternut squash | 1 roasted for the dip · 1 roasted in cubes for bowls and salads |
| 1 | Pumpkin | Roasted and puréed — half into a pumpkin-pie chia variant, half frozen |
| Item | Change from yesterday |
|---|---|
| Vegetarian Salad Olivieh | Unchanged — the box covers the potatoes and the cucumber garnish |
| Frijoles Colombianos | Sweet potato instead of plantain. It melts down and thickens the pot the same way, a little earthier |
| Apple oat baby muffins | Swapped from banana — you have 9 apples and no bananas |
| Chia pudding | Two new toppings off the box: apple compote, and a pumpkin-pie version |
| Mast-o-khiar + butternut tahini dip | Two dips instead of the eggplant one — no eggplant in the box, and this is where the cucumbers and squash go |
| 2 min | Beans into a bowl, covered in plenty of water, on the counter. |
| 5 min | Chia: whisk the whole batch in one bowl, wait ten minutes, whisk again, divide into jars. The second whisk is the entire technique. |
| Clock | Do this |
|---|---|
| 0:00 | Oven to 425°F. One big tray: butternut halved cut-side down, pumpkin halved, 3 sweet potatoes. All in together, 40–45 min. |
| 0:05 | Instant Pot: drained beans, 2 raw sweet potatoes in chunks, carrot, bay, cumin. High Pressure 12 min, natural release. |
| 0:10 | Stove: 6 potatoes whole and skin-on in salted water, with 4 eggs. Eggs out at 10 minutes into cold water; potatoes want 20–25. |
| 0:15 | Second burner: the hogao. Onion and scallions, garlic, then tomatoes and spices. Simmer to jammy, about 20 min. |
| 0:35 | Potatoes drained. Peel them hot — the skins slip off — then spread everything out to cool properly. |
| 0:45 | Tray out. Oven down to 350°F. |
| 0:48 | Muffin batter — grate and squeeze the apples — into the tin, into the oven. 20–24 min, or 14–16 for minis. |
| 0:55 | Mast-o-khiar while the muffins bake. Five minutes, no heat. |
| 1:00 | Scoop the squash and pumpkin. Baby’s plain spoonfuls out first, then the butternut dip. Pumpkin puréed, half frozen. |
| 1:05 | Apple compote on the stove: 3 apples grated, cinnamon, splash of water, 8 min. Into the fridge for the chia jars. |
| 1:12 | Beans: hogao stirred through, mash some against the side, salt, simmer a few minutes. Half into the freezer. |
| 1:20 | Muffins out onto a rack. Minis freeze flat on a tray, then bag. |
| 1:25 | Olivieh last, now that everything is cold: dice, fold, dress, chill. |
Two things decide whether this works: the potatoes must be cold before the mayonnaise, and the grated apple must be squeezed dry. Everything else is forgiving.
| Meal | Time | |
|---|---|---|
| Olivieh plate | Scoop, flatten, sliced egg and pickles on top, cucumber rounds alongside. | 3 min |
| Beans and rice | Reheat with a splash of water, rice from the freezer, cilantro and lime at the table. A fried egg on top if it needs more. | 8 min |
| Roasted potato or squash plate | Reheat the wedges, both dips, a cucumber salad. | 6 min |
| Snack | Muffin, a chia jar, dips with cucumber sticks. | 2 min |
| Baby | Already set aside from every dish: plain squash, sweet potato mash, potato and peas, beans, unsweetened chia, mini muffins from the freezer. | 2 min |
Nothing to buy. Cumin, smoked paprika, cinnamon, nutmeg, allspice, bay, black pepper and sea salt are all on the shelf.
No greens at all, which was the Week 2 complaint. If you add one thing to the shop, make it two bunches of something leafy — chard or spinach wilts into the beans at the end and turns the roasted-squash plate into a real meal.