Use Your Bushel: Week of November 13

November 13: Large Bushel

Lettuce (1-2 heads), Grapefruit (2 each), Dino Kale (1 bunch) or Red Russian Kale (1 bunch) or Spinach (1 bunch), Fennel (1 bulb) or Green onions (1 bunch), Avocado (2 each), Baby Carrots (1 bunch) or Broccoli (1 lb avg), Cabbage, Red or Green (1 head), Summer Squash (1 lb avg), Red Radishes (1 bunch) or Japanese Turnips (1 bunch)

November 13: Medium Bushel

Lettuce (1-2 heads), Grapefruit (2 each), Watermelon Grapefruit (1 bunch), Broccoli (1 lb avg), Avocado (2 each), Kale (1 bunch) or Baby Bok Choy (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!



Eat Your Greens: Creamy Avocado and Spinach Pasta

Bushel Vegetables: Avocado, SpinachKale

Are you craving the carbs? Swirl hot pasta in a creamy sauce made with pureed avocado and spinach (or kale- just be sure to blanch greens first). Top with parsley or basil to garnish and mountains more parmesan cheese! If you’re feeling extra decadent,

Recipe Credit: Jo Cooks

 


Salad Creations: Chopped Asian Salad

Bushel Vegetables: Radishes, bok choy, cabbage, carrot, Green onions, broccoli, Japanese turnip

There’s going to be a lot of food next week, so load up on all of the veggies that you can possibly handle! We are talking crunchy cabbage, chopped bok choy, thinly sliced radishes, grated carrot, chopped green onions, small broccoli florets and even diced raw turnips! Tossed in an Asian-inspired dressing, this salad is even great sitting in the fridge for a day or two. Recipe Credit: It Doesn’t Taste Like Chicken


Bright & Fresh: Zucchini-and-Fennel Salad with Pecorino and Mint

Bushel Vegetables: Summer squash, fennel, lettuce, grapefruit

Fennel can be a divisive vegetable, but if it’s thinly sliced and tossed in a bright, citrus vinaigrette, some of those bitter flavors will mellow out. Try adding grapefruit zest to the vinaigrette or bulking up the dish with torn lettuce.  Recipe Credit: NYT Cooking

 


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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