Fall 2017 Week 7 (Nov. 14th)

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Small: Bok Choy, kale, salad mix, spinach, arugula, banana squash, swiss chard, carrots, red potatoes, garlic, onions, beets, fuji apples.

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Fall 2017 Week 5 (Oct. 31st)

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Small: Kale, leek, butternut squash, bok choy, spinach, napa cabbage, mint, red bell pepper, poblano, serano chilis, green onions, yellow onion, zucchini, garlic, brussels, mint.

I’m cooking for a crowd this week and this soup is my go to. It uses the bell pepper, onion, butternut squash, and kale; the pickiest, most meat loving people I’ve met love this vegan soup.  Here’s a veggie casserole that uses same ingredients.

Fall 2017 Week 2 (Oct. 10th)

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Small: napa cabbage, kale, radishes (x2), baby bok choy, mustard greens, arugula, pumpkin (Galeus D’ Eysines), pea shoots, red pepper, Japanese eggplant, cucumber, bitter melon, beets, spinach, onion.

A couple new items from last week, pumpkin, beets, pea shoots, bok choy. Here are some winter squash/pumpkin ideas and information.  There are so many radishes you could roast them, with beets and pumpkin if you want. Of if you want a salad I like to slice radishes thin with mandolin, toss with salt to wilt/take out bitterness, rinse, and mix with favorite vinaigrette. A stir fry would be a good way to use pea shoots, bitter melon, bok choy, eggplant, pepper, and some napa cabbage.

Fall 2017 Week 1 (Oct. 3rd)

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Small- Kale, spinach, radishes, salad mix, arugula, honeydew, mint, baby mustard greens, green cabbage, swiss chard, broccolini, miniature romain, poblano and anaheim peppers, cherry tomatoes, pattypan squash, onion.

 

Hello Fall members!  For the poblanos and anaheim I will make chili verde by blackening the peppers under broiler, letting them steam in a paper bag, peeling, seeding, and chopping into 1/4 inch squares.  This I add to a roux and add broth for a flavorful gravy.  For texture/protein add cubed, browned pork chops or hominy and chickpeas. My husband’s New Mexican family eats this with beans and tortillas. This white bean chili also looks good. I recently learned the best way to cook cabbage from some Brazilian friends.  Shred thin (1/8th inch) and cook on medium low with butter and salt.  Try a salad or drink with the melon and mint.  This salad looks like a filling, healthy way to use arugula and cherry tomatoes. And here’s a one-pot dinner that would be perfect with our baby mustard greens.