week sixteen includes
mixed peppers – sweet and hot
onions
garlic
carrots
mixed greens
turnips
potatoes – double portion
beans
bok choi and tatsoi mix
parsley
mixed radish
rutabaga
What to do with them? How to Store? Recipes below!
garlic – why not use your garlic and parsley in this awesome looking garlic bread recipe!?
(keep in a dark/dry place)
peppers – a mix of sweet and hot peppers. We like to eat our sweet peppers cut up with hummus. The jalapeno we like to make cocktails with.
(store in the fridge)
carrots – last of the season!
(Remove the carrot tops (they leach moisture from the roots) before storing them both in plastic bags in the fridge)
onion – this goes in everything!
(store in a dark, dry place)
mixed greens – you know what to do with these! but we suggest pesto - it freezes well! add your parsley in the pesto too.
(store in the fridge)
potatoes – boil ‘em, mash ‘em, bake ‘em.
(store in dry, dark place. We use a paper LCBO bag)
turnips – these are very similar to the other turnips you’ve seen in the weekly shares. They make a good quick pickle.
(remove tops and store both in the fridge)
beans – last of the season – enjoy!
(store in the fridge in a plastic bag)
parsley – these parsley potatoes look good or check out these parsley recipes
(tuck into a glass with an inch of water at the bottom and leave on your counter)
bok choi & tatsoi - stir-fry!!!
(store in a bag in the fridge)
mixed radish – black radish and daikon! The skin on the black radish is a little tough so peel it before eating the white inside. Both would be good grated onto a salad or into a coleslaw, or made into a quick pickle.
(store in the fridge)
rutabaga - just in time for thanksgiving! We like to roast it with other root veggies like parsnip, potatoes, and carrots!
(store in the fridge)
Recipes
Check out the recipe section on our website for a variety of home-tested recipes to help you make the most of your veggies.
