This Week’s Basket: Bio-Way Scallions, Bio-Way Mustard Greens (hiding off to the left hand side of this picture), Macintosh Apples, Golden Tangelos, Parsnips, Bananas, Seedless Crimson Grapes, Leeks, Spring Mix, Parisi Farms Green Peppers, Parisi Farms Sweet Potatoes, Parisi Farms Eggplant (mine are green).
This Week’s Recipe Ideas:
- Roasted Parmesan Parsnips
- Perfect Fall Salad (with parsnips, apples, and baby greens)
- Pork Tenderloin with Sauteed Apples and Leeks
- Pork Chops with Shallots and Parsnips
- Carrot Orange Smoothie (use tangelos; add fresh or ground ginger)
- Eggplant and Green Pepper Kugel
- Parsnip and Leeks Vegetable Side Dish
- Lamb with Green Peppers
- Cheesy Stuffed Green Peppers with Turkey
- Wash and freeze grapes for a fun, frozen treat!
- Sweet and Spicy Sweet Potatoes
- Sweet Potato Banana Loaves
- Gluten Free Apple, Ginger and Spice Scones
- And if you still haven’t used your butternut squash from last week, try using it to make these Crustless Mini Pies.