I'm trying to think of some recipes for the carrots and the squash, and maybe even some of the beets. I'm going back to the market tonight and will hopefully have a chance to grab up some of the vegetables. Here's one recipe I may try, from AllRecipes.com...
Carrot Zucchini Soup
"Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey"
2 small onions
2 cups water
1/2 pound carrots, cut into 1-inch pieces
1/8 teaspoon celery salt
1/8 teaspoon pepper
2 cups diced zucchini
1 1/2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons butter or margarine
1/2 cup diced, seeded peeled tomato
2/3 cup evaporated milk
2 tablespoons minced fresh parsley
|1.||Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add water, carrots, celery salt and pepper; bring to a boil. reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender or food processor; cover and process until pureed. Return to the pan.|
|2.||In a skillet, saute the zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.|