top of page

week sixteen

here we are folks, sweet sixteen!

carrots

rutabaga

autumn squash

potatoes

parsley

dill

beans - a double portion!

peppers

tomatoes

kale

strawberries

 

What to do with them? How to Store? Recipes below!

 

(remove the tops! store in a bag in the fridge)

 

autumn squash – mmm what’s more fall than roasted squash? everyone get a spaghetti squash and one other kind (delicata, acorn, butternut, etc)

(store in a dry place)

 

(store in a dark, dry place)

 

rutabaga – roast with other root veggies or boil and mash it along with potatoes or eat alone with butter.

(store in the fridge)

 

parsley – we made this beef stroganoff last night, and it would not have been nearly as good without the addition of parsley.

(tuck into a glass with an inch of water at the bottom, store in the fridge)

 

dill – caitlin likes to add dill to a potato crust frittata, see below for a recipe.

(tuck into a glass with an inch of water at the bottom, store in the fridge)


beans – have you tried to make pickled beans yet?

(store in the fridge)


peppers – a mix of sweet peppers!

(store in the fridge)


tomatoes – the last of the season <3 we've been roasting ours and then keeping in the freezer for later in the year.

(never store in the fridge)


kale – did you know it freezes really well? Add it to soups and smoothies later.

(store in the fridge)


strawberries – you know what to do with these!

(store in the fridge, if you must)

 

Recipes to try



 

Comentarios


bottom of page