week fourteen


week fourteen

carrots

radish

sweet peppers

lettuce mix

parsley

tomato mix

beans

garlic

potatoes

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

carrotsthis carrot salad with tahini and crispy chickpeas looks delish

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

beans – check out this recipe for a broccoli, green bean, and lettuce stir fry

(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)

lettuce mix – it’s fall salad time.

(store in the fridge)

tomatoes – this frost has arrived, so this is the last of them

garlic – you know what to do.

peppers – we adore these sweet orange peppers! Store in the fridge.

potatoes I really want to try this 3 minute hash brown or these potatoes with parsley and garlic

(store in a dark, dry place)

radish – ahh fall radish, what a treat! Here is a recipe for radish pickle and another for a radish sandwich with anchovy butter

(remove the edible tops and store in the fridge)

Recipes to try

use your carrots, radish and beans in this crunchy chopped salad

if you have a lot of parsley, try this parsley ravioli

these crispy chicken thighs with blistered tomatoes on mashed potatoes are very good

have you ever tried parsley and mint pesto? it's lovely.

use your parsley on this chicken piccata

why not try a cozy bowl of veggie soup

more parsley needed for these balsamic mushrooms on toast

we love this autumn veggie gratin

this creamy stroganoff would be nothing without parsley

1579 Hollowview Rd

Stirling, Ontario

K0K 3E0

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