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 breasts, grilled tofu or tempeh, salmon, local burgers or use your favorite recipe. As we head into fall we’ll be trying more soups and stews!
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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.
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