Hi Everyone,
This week’s tips include a few standard preparation tips:
We recommend washing all produce just before use, always.
Baby Leeks – perfect for a simple potato leek soup.
Russet Potatoes – see below for a nice potato leek soup recipe
Rosemary – it is especially flavorful this time of year.
Garlic, CVF variety – are people getting too much garlic, not enough garlic? Please let
us know if you want more or less and we will adjust your shares for the last 3 weeks
accordingly.
Sunflower Sprouts or Pea Shoots – We are unsure which we are getting this week, as
the changing weather creates erratic growing conditions (even in the greenhouse at
Gardenworks).
Brussels Sprouts – Simple and savory is the way/ Wash, cut off a tiny bit of the stem
end, cut in half and roast. Also nice as a shaved brussels sprout salad/
Honeynut Squash – here is some good info and recipe using Honeynut squash. We
love to just cut in half, peel, remove the seeds for roasting separately, and then cubing
and adding to whatever soup or stew we are making.
Savoy Cabbage – great cooked or raw, makes a delicious slaw…
Here is a tasty and simple potato leek soup recipe. It also includes some leek preparation
instructions. You can substitute cream or milk for the coconut milk of course.
https://lovingitvegan.com/vegan-potato-leek-soup/