We have been in Harvest Time since last May as you well know–but this colorful guy is Seasonal. In the boxes: White potatoes, sweet potatoes, red cabbage, zucchini or perhaps patty pan squash, colorful bell peppers, individual spaghetti winter squash, and perhaps eggplant or tomatoes.
I try to put similar sized potatoes and sweet potatoes in boxes in order to make for consistent preparation. If you get small ones this week, they should be larger next time.
The late sun makes any zucchini we are fortunate enough to harvest as sweet as sugar. If you have not yet made a shredded zucchini salad, now is the time to give it a try.
Just a dab of peppers? Slice thinly and roast with a drizzle of olive oil in the oven. While waiting, make a cup of quinoa and open a can of black beans–drain and rinse. Mix the roasted peppers, quinoa, and beans together with a some finely diced onion, a couple of TBSP of olive oil and a squeeze of lemon juice. This dish has plenty of protein and fiber, but is short on calories and fat!
Tomatoes can always be tossed into a salad. If you would rather make a side dish, open a can of chickpeas and drain. Dice the tomato to your desired size. Heat finely diced garlic cloves in 2 TBSP of olive oil until the garlic starts to get color, then add the tomatoes and chickpeas and heat through!
With a couple of exceptions, the veggie boxes will end on October 31–BOO!! Trust this does not SCARE you!