April 9: Large Produce Box
Cabbage, Red or Green (1 head) or Bok Choy (1 head), Radishes (1 lb/1 bunch), Fennel (1 bulb) or Celery (1 bunch), Rainbow Chard or Collard greens or Kale (1 bunch), Strawberries (1 pint), Onions (1 lb avg), Mushrooms (1/2 lb avg), Beets (1 bunch), Lettuce (1 head), Carrots (1 bunch)
April 9: Medium Bushel
Onions (1 lb avg), Beets (1 bunch), Lettuce (1 head), Carrots (1 bunch), Mushrooms (1/2 lb avg), Rainbow Chard or Collard Greens or Kale (1 bunch), Strawberries (1 pint)
Each week, we take the time to list out all of the possible produce items that you get in your delivery and translate them into recipe ideas for your meal planning inspiration. If you ever find yourself with too many apples, or no idea what to do with radishes, you can always message us on Facebook or Instagram to chat with a Farmhouse employee! We will get back to you with recipe ideas, meal prep guidance, or just a friendly hello!
Veggie Tartine: Roasted Beet, Mushrooms, Spinach and Garlic Vegan Sandwich
Bushel Vegetables: mushrooms, beets, kale
“A delicious and quick recipe for a roasted beet, mushroom and spinach vegan sandwich ready in 10 minutes or so! The good thing is that this sandwich tastes great at room temperature too, so feel free to make more and take one with you to work!“
Recipe Credit: Eye Candy Popper
Old School Classics: Vegetarian Mushroom Meatball Subs
Bushel Vegetables: mushrooms, onion, kale (substitute for spinach)
“Once baked, heat up marinara sauce, add the meatballs, and then assemble them in buns with basil and (optionally) grated parmesan cheese. Note: this recipe is best when served in soft buns or baguette – nothing too crusty; these little veggie balls are more smush-able than a regular meaty meatball.”
Recipe Credit: Love and Lemons
Berry Salad: Triple Berry Kale Salad with Creamy Strawberry Poppyseed Dressing
Bushel Vegetables: strawberries, lettuce, kale, add thinly sliced cabbage or bok choy for more crunch
“Triple Berry Kale Salad with Creamy Strawberry Poppyseed Dressing is made with delicious fresh summer berries and is tossed with kale, crunchy almonds and topped with feta cheese. A healthy and light salad that is perfect for summer!”
Recipe Credit: The Recipe Critic
A New Carrot Cake: Radish, Fennel & Carrot Cakes
Bushel Vegetables: fennel, carrots, radish
“Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.”
Recipe Credit: Clean Eating Magazine
