What I Got – Fall Week 1

Clockwise from left: Bosc Pears, Honeycrisp Apples, Purple Radishes, White Kohlrabi, Green Savoy Cabbage, Orange Carrots, Lacinato Kale, Carnival Squash, Red Potatoes, Romanesco Cauliflower


What I’ve Planned – Week 21

I had thought I would be traveling this week, but instead I have more time to cook through this week’s veggies. Here’s what I have on the menu:

I’m also planning to make pimento cheese and pear scones. Together with a bunch more tomatoes from our garden, the roma tomatoes will become tomato sauce that I will can for later.

What I Made – Week 8

Pictures are a bit scarce this week. I was too hungry when I made the roast broccoli to snap a picture before we dug in, but believe me when I say it was delicious!

This chicken, fennel, and potato salad is like if your everyday picnic staple got all dressed up for a movie premiere. Substantial enough to be a full meal on its own, if you cook the chicken and potatoes ahead (or buy a rotisserie bird), it all comes together on a weeknight without any/much cooking, perfect for our first heatwave of the season here.

Also heatwave friendly are these bulgogi lettuce wraps. The meat is sliced thinly and cooks very quickly, so it can be grilled outside or on a grill pan inside. I usually top this with pickled radishes or other veggies, but I was trying to get this from plate to face as quickly as possible! For a lunch-friendly meal, I chop the lettuce and top with rice and meat for an easy salad.

And in the comfort food category, we have this gnocchi with bacon and escarole. I swapped sun-dried tomatoes for the fresh ones and used a large head of escarole, so it looks more like a salad than a pasta dish, but it was still delicious. With a slightly smaller bag of frozen gluten free gnocchi than what the recipe called for, this only made 3 servings instead of 4.

The cauliflower will be roasted for tonight’s Taco Friday meal, and I’ll use the squash tomorrow as noodles as planned, just in time for the next basket of veggies to fill the empty space I had started to see in the crisper!

What I Got: Week 16

This week’s basket may make some of even the most ardent veggie lovers wrinkle up their noses, but I think you may be pleasantly surprised by some of the recipes I’ll post. Stay tuned!

Green Leaf Lettuce, Red Leaf Lettuce, Cabbage, White Cauliflower
Kiwiberries, Golden Delicious Apples, French Breakfast Radishes, Broccoli, Red Potatoes

What I Made: Breakfast Potato Hash

I’m not big on making elaborate breakfasts.  I generally keep it simple in the mornings, because need I remind you of the blueberry buckle (mostly averted) fiasco? Now that the weather is turning cooler, however, it’s nice to start the day with something a little more substantial than a slice of toast.

I’m a huge potato lover, so of course I’ll jump at any excuse to eat them for breakfast.  The best part about potato hash is the endless ability to customize it to your tastes.  Want a Tex Mex kick?  Add taco seasoning.  Top with cheese or don’t! Add tomatoes or don’t!  Anything on a based of fried potatoes is a winner in my book.

For this version, I cut potatoes roughly into 1 inch wedges and fried them in some oil until they were nice and browned on all sides.  Then I added green bell peppers and onions and cooked until thy were soft.  A dash of salt and pepper later, breakfast was served!


I’d suggest looking at this recipe if you’re really clueless on where to begin, but honestly, no recipe is needed.

What I Got: Week 12


Produce arrangement and photo this week courtesy of my very talented sister

yellow cubanelle peppers, green acorn squash, rainbow chard, golden gem watermelon, red tomatoes, green beans
mixed yummy peppers (yellow, orange and red), fortune plums, baby eggplants, gala apples, red potatoes

Since I’m posting this in much later, here’s a recipe I made with the baby eggplant and completely forgot to document! Stuffed Baby Eggplant from Tyler Florence.  My eggplant were a little too baby-sized to make this effective, but it was still quite tasty.