Use Your Bushel: Week of October 23, 2017

10/23/17 Large Bushel

Apples, Honey Crisp (6 ct), Arugula (1 bunch) or Mustard Greens (1 bunch) or Baby Bok Choy (1 bunch) or Green onions (1 bunch), Carrots (1 bunch), Kale (1 bunch) or Collard Greens (1 bunch), Lettuce (1 head), Okra (1 lb) or Yellow Squash (1 lb avg) or Zucchini Squash (1 lb avg), Tomatoes (1 lb avg) or Green Onions (1 bunch), Watermelon Radish (1 bunch) or Easter Egg Radish (1 bunch)

10/16/17 Medium Bushel

Apples, Honey Crisp (4 ct), Carrots (1 bunch), Kale (1 bunch) or Collard Greens (1 bunch), Lettuce (1 head), Pie Pumpkins (1-2 each), Tomatoes (1 lb avg)

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! Below, you’ll find recipes for Kale Salads, No-Noodle Pad Thai, and Vegetable Pies!

Fall Goodness: Butternut Squash and Kale Salad with Pomegranate, Toasted Almonds + Goat Cheese

A citrusy dressing is massaged into leafy kale (or mustard greens!) and topped with roasted butternut squash in this seasonal salad. If you don’t have a squash sitting on your counter, crack open your pie pumpkin, scoop out the seeds, and roast with the recipe’s seasoning mix. When the pumpkin is soft and caramelized, after about 30 minutes in the oven, scoop the flesh (discarding skins) into rough pieces and top the salad. Add in chopped apples or extra arugula for more fall flavors!

Recipe Credit: Ambitious Kitchen

You Won’t Miss the Noodle (Yes, Really!):
 Noodle-Free Pad Thai

Noodle-free, really? We promise you won’t miss the wheat! Julienned collard greens are cut into perfectly flat ‘noodles’ tossed in a bright peanut and soy dressing. Thin strips of carrot, cabbage, and collards (you could also add some sliced baby bok choy here, too!) are stir-fried and garnished with plenty of bright herbs, green onions, and lime. You could totally garnish with some spicy sliced radishes and extra chopped peanuts for crunch.

Recipe Credit: Minimalist Baker

Holding On To Summer: Vegetable Pies

It feels like Texas never runs out of summer squash, even when the weather is starting to cool off. Bake up some slices of zucchini and yellow squash into a pie shell with tomatoes and lots of cheese! You could also sneak in slices of fresh okra, onions, or even chopped greens to bulk up this vegetable pie (but seriously, don’t skip on the cheese).

Recipe Credit: Trisha Yearwood, Better Homes and Gardens

We are hosting a Pig Roast with Articulture Designs, benefitting the Texas Farm Bureau!

Sunday, October 29th 1-6 PM

Music by Kill County, Beer by Independence Brewing, Wine by Infinite Monkey Theorem, Pig by Leroy and Lewis and Peaceful Pork. Grab your ticket today!

Click Here for Tickets

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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