This week’s box included: butternut squash, red potatoes, sweet potatoes, okra, sweet Italian peppers, green beans, mustard greens, kale, summer squash, cucumbers, apples. 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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This was a fun box with just a little bit of summer holding on and then all our fall favorites. Eleven different vegetables this week!
Our box contained a whole bowl full of tiny red potatoes and sweet potatoes ranging from a tiny fingerling to a sweet potato substantial enough to be dinner on its own.
I’ve been looking at the Riverview website for inspiration this evening and here are some of our longtime favorite recipes:
- apples – Apple Cinnamon Dutch Baby
- butternut squash – Pork Loin with Spiced Butternut Squash
- cucumbers – simply sliced and dressed with Five-ingredient Apple Cider Vinaigrette
- green beans – Dry Fried Green Beans
- kale – Sweet and Spicy Quinoa Hash, using some sweet potatoes, too
- mustard greens – Mustard Greens with Yogurt-Parmesan Dressing with Pine Street Market bacon made from Riverview pork
- okra – Grilled Chicken Vegetable Kabobs, using summer squash, too
- peppers – Creamed Butternut Squash with Sweet Peppers, using some of those butternut, too
- potatoes – Onion Potato Frittata, a great way to enjoy this year’s incredible volume of potatoes
- summer squash – Herbed Summer Squash and Potato Torte, to enjoy more of those potatoes, too!
- sweet potatoes – Sweet Potato and Greens Stir fry, but with mustard greens instead of the turnip greens it mentions
And because maybe I want to preserve those green beans for more than just one meal, the Spicy Pickled Green Beans below from Marisa McClellan of Food in Jars. It calls for 2 pounds of green beans and canning the beans to keep them shelf stable, but I’ll cut the recipe in half and just turn them into refrigerator pickles.
Spicy Pickled Green Beans
From Marisa McClellan
2 pounds green beans
2 cups apple cider vinegar
2 cups water
2 tablespoons pickling salt
12-16 garlic cloves peeled and sliced
4 teaspoons dill seed divided
4 teaspoons red chili flakes
3 teaspoons brown mustard seeds
2 teaspoons black peppercorns
Prepare a boiling water bath canner and 4 pint jars.
Wash and trim your beans so that they fit in your jar and leave about half an inch of headspace.
Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
Divide the garlic clove slivers, dill seed, red chili flake, mustard seeds, and peppercorns evenly between the four jars.
Pack the beans into the jars over the spices.
Pour the boiling brine over the beans, leaving approximately 1/4 inch headspace.
Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals.
Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.