Have you tried roasting the vegetables? For example, from your October basket, cutting up beets, carrots, and squash and then roasting at 400F until tender. Nestle in some bone-in chicken breasts, roast a pork tenderloin in the oven along with the vegetables, or another protein of your choice.

You could also stuff the peppers with ground beef or lamb along with sauteed garlic, parsley, kale, diced tomatoes, etc. Then roast the peppers for 10-15 minutes in the oven.

I'm not sure these count as strategies, but I'm hoping this helps.