here we are folks, sweet sixteen!
carrots
rutabaga
autumn squash
potatoes
parsley
dill
beans - a double portion!
peppers
tomatoes
kale
strawberries
What to do with them? How to Store? Recipes below!
(remove the tops! store in a bag in the fridge)
autumn squash – mmm what’s more fall than roasted squash? everyone get a spaghetti squash and one other kind (delicata, acorn, butternut, etc)
(store in a dry place)
(store in a dark, dry place)
rutabaga – roast with other root veggies or boil and mash it along with potatoes or eat alone with butter.
(store in the fridge)
parsley – we made this beef stroganoff last night, and it would not have been nearly as good without the addition of parsley.
(tuck into a glass with an inch of water at the bottom, store in the fridge)
dill – caitlin likes to add dill to a potato crust frittata, see below for a recipe.
(tuck into a glass with an inch of water at the bottom, store in the fridge)
beans – have you tried to make pickled beans yet?
(store in the fridge)
peppers – a mix of sweet peppers!
(store in the fridge)
tomatoes – the last of the season <3 we've been roasting ours and then keeping in the freezer for later in the year.
(never store in the fridge)
kale – did you know it freezes really well? Add it to soups and smoothies later.
(store in the fridge)
strawberries – you know what to do with these!
(store in the fridge, if you must)
Recipes to try
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