Week 24: What’s in the Box?

Week 24. ONLY ONE MORE WEEK TO GO! I don’t think  you understand how happy this makes me.

More stuff in the Swap Box: Arugula, Beets, Butternut Squash, and Turnips.   Mr. Curly Fry was able to get two bags of Sweet Potatoes out of the Swap Box.  So now I have quite a few of those and need to find something to make besides Candied Sweet Potatoes. Any ideas?

No major plans for anything else. I used the Leeks from the last box in the Creamy Tortellini Soup that I made this past weekend.


  • 1 Bunch Arugula – Certified Organic – Echo Valley Organics
  • 1 Bunch Tatsoi – Certified Organic – Hillside Organics
  • 1 Head Green Butterhead Lettuce – Certified Organic – Maple Lawn Organics
  • 1 Bag Gold or White Beets – Certified Organic – Windy Hollow Organics
  • 1 Butternut Squash – Certified Organic – Misty Meadow Acres
  • 2 Green Bell Peppers – Certified Organic – Eagle View Organics
  • 1 Head Broccoli – Certified Organic – Plum Hill Organics or Pine Hill Organics
  • 1 Bunch Purple Top or Scarlet Turnips – Certified Organic – Maple Lawn Organics
  • 1 Bunch Celery – Certified Organic – Coyote Run Organics

Sweet Potatoes

 

Green Peppers

 

Broccoli

  • 1 Bag Rome Apples – Certified Organic – Kauffman’s Fruit Farm
  • 1 Bag Heirloom Cranberries – Organically Grown – Paradise Hill Farm (Tabernacle, NJ)

Rome Apples

 

Cranberries!

Okay – this is my first time dealing with Cranberries. What is your favorite thing to make with them?!

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Comments

  1. I love sweet potato fries. I bake them and toss them in Creole or Everglades seasoning. It’s packs some sweet and some heat! Also, Mama Pea (from Peas and Thank You) has a great recipe for Indian Shepherd’s Pie. It is amazing and uses butternut squash and sweet potatoes in the topping and chickpeas, celery, and other stuff in the bottom. My family loved it!

  2. Mashed sweet potatoes with garlic have become a fan favorite in our house!

    The peppers can be used for cheese-filled peppers. Mix some chopped green onions, cream cheese and boursin and spread into 1/4’ed peppers. It’s really good with red peppers, but I think green would work well, too.
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