week thirteen


week thirteen

carrots

kale or swiss chard or bok choy

parsley

tomato mix

beans

hot and sweet pepper mix

garlic

new potatoes

parsnips

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

carrots – they've now had a frost, can you tell they're sweeter?

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

beans – enjoy them while they last.

(store in a bag in the fridge)

parsley – if you don’t want to eat it fresh, then chop it up and spread in a thing layer on a baking sheet. Freeze and then transfer to an airtight container and store in the freezer until you make some food that needs a fresh sprinkle!

(Store in a glass with an inch of water in the bottom, in the fridge)

kale – kale salad and kale chips are our favourite way to eat kale.

(store in a plastic bag in the fridge)

swiss chard – we didn’t plant a whole lot of chard this year, so you won’t be getting a very much. We like to saute it in a frying pan with olive oil and garlic. Start by chopping the stalks and sauting them for a few minutes before adding the chopped greens. After the stalks are tender and the greens wilted it’s nice to finish with something acidic, a squeeze of lemon juice or a small splash of a nice vinegar.

(store in the fridge in a bag)

bok choy – a tender, yet sturdy green that can be eaten raw or cooked. Treat like you would swiss chard. Add to soups or a stir-fry, or simply give it a quick saute with olive oil and garlic.

tomatoes – Do not store in the fridge! We’re nearing the end of the season folks, enjoy these beauties while you can, because the grocery store tomatoes are going to pale in comparison all winter long.

garlic – you know what to do.

peppers – both hot and sweet. Store in the fridge.

potatoes – have you tried your potatoes on the same day that we deliver? They are incredibly sweet and full of flavour. Even a day or two later they’re not nearly as good. They’re still great, but seriously, try them out the same day they were dug up – you will be surprised.

(store in a dark, dry place)

parsnip – since we got a hard frost these root vegetables are ready. The frost makes root veggies, like parsnips and carrot extra sweet. We like to roast them.

(store in the fridge)

Recipes to try


use up a variety of veggies in this vegetable pancake

tomato and ricotta toast

our fav shredded kale salad

tomato and lentil salad

lentils with roasted tomatoes

chicken thighs with blistered tomatoes

cherry tomato and caper spaghetti

1579 Hollowview Rd

Stirling, Ontario

K0K 3E0

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