Use Your Bushel: Week of December 11

December 11: Large Bushel

Beets (1 bunch), Carrots (1 bunch), Cauliflower (1 head), Collard Greens (1 bunch) or Kale (1 bunch), Cucumbers (1 lb avg) or Daikon Radish (1 each), Grapefruit (2 count) or Oranges (3 count), Green Onions (1 bunch) or Fennel (1 bulb) or Turnips (1 bunch), Lettuce (1 head), Spinach (1 bunch)

December 11: Medium Bushel

Beets (1 bunch), Carrots (1 bunch), Grapefruit (2 count) or Oranges (3 count), Green Onions (1 bunch) or Fennel (1 bulb) or Turnips (1 bunch), Lettuce (1 head), Spinach (1 bunch)

Talk Dinner to Us

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!


Crunch It Up: Chopped Salad with Feta, Lime, and Mint

Bushel Vegetables: Carrots, cucumber, daikon, fennel, green onions, turnip

Not every winter meal needs to be hot soup! This season’s beautiful produce makes for a gorgeous, crunchy salad, filled to the brim with crisp chopped vegetables and salty feta cheese. Feel free to switch out the lime juice for another acid- we like rice vinegar or apple cider vinegar! Recipe Credit: Smitten Kitchen


Cozy Bowls: Curried Coconut Quinoa and Greens with Roasted Cauliflower

Bushel Vegetables: cauliflower, collards/kale/spinach, green onions

This bowl is brimming with plant proteins, inspired by heavily spiced Indian flavors. The quinoa is stewed with curry and wilted greens and topped with crunchy cauliflower and chopped green onions. You could add meat to this dish by adding ground lamb crumbles, or simply leave it vegetarian-friendly.  Recipe Credit: Cookie and Kate



The Gems of Winter:
Roasted Beets with Orange and Thyme

Bushel Vegetables: beets, orange

Toss these roasted beet quarters with a sweet and bright orange glaze and garnish with a sprinkle of fresh thyme leaves. This dish might be a super simple idea, but that’s all these gems of winter need to be the star of your dinner table! Add leftovers to your lunch salad for the next day!  Recipe Credit: Martha Stewart


How are are you working through your bushel? You can always message us on Instagram with photos, questions, or just to say hi!

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