Hi Members — we hope you are enjoying everything so far. Fall is definitely one of my favorite food seasons!
Here’s what’s in the share:
- apples – I love the fried apples and onions recipe from Laura Ingalls Wilder’s Farmer Boy book.
- celery – This celery IS freakishly delicous! here are some recipes to try.
- colored carrots – roasted colored carrots with honey and rosemary
- cherry tomatoes – Try pasta with 15 minute burst cherry tomato sauce
- green onions
- leeks – potato leek gratin
- tuscan kale – all about tuscan kale – with recipes
- green tomatoes
- caulflower – Cauliflower is so much more versatile than it used to be. Try this yummy cauliflower mash with chevre. I like to swap out milk for yogurt in my mash.
- black radishes – They look scary, but really aren’t! They are commonly used in Chinese dietary medicine to support liver function. Here’s a few recipes to try.
- red beets – Raw beet borscht – I love this recipe from Victoria Boutenko and make it often. You can use your napa cabbage, carrots and more in it.
- grey kabocha squash – Nom Nom paleo roasted kabocha squash
- potatoes – try them grilled
- spinach – spinach tortilla with pine nuts
- napa cabbage – Asian style stuffed cabbage rolls. These look really good.
- ground bison
- Polyface breakfast links
- Whole Trout – baked whole trout with lemon and dill
DC Home Delivery/7th G/Farm to Family RVA
- Whole broiler chicken – A whole chicken is one of the best values. 20 ways to cook a whole bird. What to do with leftover roast chicken. save your carcass for bone broth – get all that extra nutrition! I always have a couple quarts of this on hand at all times.
- pork chops – caramel apple porkchops with pecans
- Billy Bread -rustic sourdough – 10 ways to eat it!
- Goat Chevre (soft)- things to do with fresh goat cheese