This week’s box included: apples, tomatoes, mustard greens, carrots (with tops!), Italian sweet peppers, potatoes, butternut squash, green beans. You can see a photo that can help with identification on our Facebook page or check out our weekly video on Instagram.
Need storage instructions? Visit our fruit & veggie home pages. Click on the pic and a new page opens with storage instructions and a list of recipes curated by Conne over the years.
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Not sure what was in everyone’s box but our box today has mustard greens. Maybe my favorite of fall greens. There’s a bit of bite and some bitterness in the greens, but I like how that plays against vegetables that get creamy like potatoes (white or sweet) and black-eyed peas. And they play really nicely with all kinds of pork. We have some great mustard green recipes we’ve accumulated over the years. I’m likely to be making the Mustard Greens with Yogurt-Parmesan Dressing this week.
More green beans and potatoes mean I’ll make my green bean and potato salad (another funky link that promises one recipe but delivers this green bean and potato salad recipe instead) which is a family favorite. And there are dozens of potato recipes available, and given how potatoes have been a staple in our boxes this year, I hope you’re looking there for some new ideas.
I’m thinking about Butternut and Apple Stew or maybe Slow Cooker Peruvian Stew with Apples for dinner tomorrow and the carrots that came in the box? We’re just going to enjoy them as is. I wish I was interested in making carrot top pesto this week because those carrot greens were beautiful, but I was gifted three (3!) different jars of homemade pesto this week (guess there was a bounty of basil in some gardens in September) and I don’t think we can use all that up, let alone add another jar to the refrigerator. We have a recipe for Carrot Top and Quinoa Soup that will surprise you with how well carrot tops work in a dish like that.
If you’re thinking to roast your carrots, consider dressing them with garlic and lemon, and maybe adding in some slivered olives and onion. Toasted nuts on top? These are ideas from Sarah Copeland whose Substack is Edible Living.