Two of our CSA members are at this moment in New Orleans celebrating Mardi Gras; I had to make due in cold NJ playing some Big Bad Voodoo Daddy and making some dishes with Creole flavor.
At this time of year my summer stores get used up for good. I made a Jambalaya using the last of the local ingredients frozen from the summer CSA: Tomatoes sauce, Bell Peppers, hot peppers, celery, onion.
I serverd the Jambayala with beans and the last of the frozen collard greens.
The rice was yellow, the collards green and the cake purple.
Hope you enjoyed the day!