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Week 14: September 9th – 13th

Premium Share Box:  Sweet Pepper & Yellow Bell PepperOnionLettuce, Cabbage, Potato,  Carrots, Fennel, Eggplant, Celery, Cilantro, Hot Peppers, Swiss chard

Fall really is upon us – there’s been a slight chill in the air as the crew heads out in the morning, some of our favorites are coming out of the fields, and the Annual Harvest Dinner is in two weeks! This week brings our first broccoli and celery of the season. Fennel, carrots, hot peppers, and cilantro are back! We have some great recipes, we grilled a lot of things while we still can and made a light, yet creamy soup. The risotto stuffed peppers (much easier than it sounds!) can be made using the red Sweet Italian Peppers or yellow bell peppers. The cabbage and the broccoli salad we made would pair great with something off the grill. Some ideas include grilled split chicken breastsgrilled tofu or tempehsalmonlocal burgers or use your favorite recipe. As we head into fall we’ll be trying more soups and stews!

Download the shopping list Premium Share Shopping List Week 14


Vegetable Tips

How to Chop a Fennel Bulb

Balsamic Roasted Onions


Prep Tips

Planning ahead can make meals easy during the week. If you have time grab kitchen partner and do a little chopping ahead of time. During the week pull out your prepped items and our recipes are even easier.

Cabbage. Make the vinaigrette up to 4 days in advance.

Broccoli Salad. Chop everything, and make the dressing a day or two in advance.

Galette. Make the crust, chard, bacon, and grate cheese ahead.

Soup. Pre chop the veggies and the soup will come together very quickly.


Omnivore Meal Plan

Grilled Cabbage with Caper Vinaigrette – serve with something off the grill!

Broccoli Fennel Sesame Salad

Swiss Chard Galette


Vegetarian Meal Plan


Gluten Free Meal Plan


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