Use Your Bushel: Week of October 9, 2017

10/9/17 Large Bushel

Apples (1 lb avg) or Persimmons (1 lb avg), Beets (1 lb avg) or Collard Greens (1 bunch), French Sorrel (1 bunch) or Kale(1 bunch), Green Beans (1 lb avg) or Sweet Peppers (1/2lb) or Mushrooms (1/2lb), Lettuce (1 head), Mustard Greens (1 bunch) or Green Onions (1 bunch), Pie Pumpkin (1 each), Red Radish (1 bunch) or Okra (1 lb), Sweet Corn (2 ears)

10/9/17 Medium Bushel

Apples (1 lb avg) or Persimmons (1 lb avg), Kale (1 bunch) or Collard Greens (1 bunch), Lettuce (1 head), Red Radish (1 bunch) or Green Beans (1 lb avg), Sweet Corn (2 ears), Sweet Potatoes (1 lb avg) or Butternut Squash (1 each) or Spaghetti Squash (1 each)

A Truly Texan Bushel

We’ve got an interesting bushel for you this week! It’s coming your way with lots of fresh greens, green beans and radishes, and.. a pie pumpkin? Embrace October and fully commit to the pumpkin, this time with a smoky, plant-based chili, ideal for fall weather and football season. For the greens, we’ve got a recipe for seared lamb chops with a sorrel salsa verde, a bright and zippy transformation for the hearty greens. Last but not least, we suggest using the rest of your bushel in a traditionally French-style salad: The Nicoise, a perfect use for those green beans and radishes. Read on for the recipes!



One-Bowl Dinner:
Chipotle Bourbon Pumpkin Chili

Whether you’re dreaming up tailgate-friendly recipes, or are simply craving a warm bowl of chili piled high with toppings, this plant-based Chipotle Bourbon Pumpkin Chili is just what you need. You can easily skip the bourbon if you’re not interested in cooking with alcohol, but don’t skip the addition of pureed fresh pumpkin (If you got a pie pumpkin in your bushel, you can easily make puree using this tutorial). Smoky chipotle complements hearty chunks of sweet potato or butternut squash and pairs with kernels of sweet corn for bursts of brightness. If you’re looking to use up any okra, sweet peppers, or mushrooms you could also incorporate those veggies in this dish.

Photo Courtesy of The Endless Meal

 


Bright and Zesty: Lamb Chops with Greens and Sorrel Salsa Verde

Salsa Verde is a fantastic option when it comes to brightening up otherwise rich entrees like seared lamb chops. Winter greens like collards, kale, and mustard greens could be used interchangeably in this garnishing sauce recipe, but the sorrel is the real star. French Sorrel has a delicate texture with a bitter flavor component, balancing beautifully with fresh herbs, lemon, and garlic in the salsa verde. Opt for high quality, locally-sourced lamb chops and a generous seasoning of salt in order to get that decadent crust-like sear on these chops. Serve with a side salad or simple roasted veggies.

Photo Courtesy of Bon Appetit


In-Between Season Salad: Green Bean Nicoise Salad

Traditionally enjoyed in the Springtime, Texas allows us to enjoy the Nicoise Salad in our Fall with peak-of-season produce. Fresh, snappy green beans are tossed in a dijon mustard-based vinaigrette, topped with boiled potatoes, radishes, and chopped boiled eggs. You could also sprinkle with chopped green onions for even more color, but definitely, don’t skip the fried capers. Top with steamed or roasted beets to use up any leftover bushel veggies.

Photo Courtesy of Epicurious


In Case You Missed It:

How to Break Down (And Eat!) A Whole Chicken

Click Here to Read More


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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