It is our first week of our Rootabaga Veggie Subscription, and we are so excited to get started!
My husband and I are signed up for the large Rootabaga Subscription so I’ll be posting our meals here each Sunday, if you are looking for inspiration on how to use up your veggies through the week.
This week’s veggies include:
Broccoli – Grown without the use of pesticides at Elmridge Farm in Centreville, NS
Super Sweet Carrots – Grown without the use of pesticides at Elmridge Farm in Centreville, NS
Onions – Grown without the use of pesticides at Elmridge Farm in Centreville, NS
Garlic – Certified Organic, grown by Taproot Farm in Port Williams, NS
Sweet Potatoes – Grown without the use of pesticides at Elmridge Farm in Centreville, NS
Butternut or Buttercup Squash – Grown without the use of pesticides at Elmridge Farm in Centreville, NS
Mushrooms – Grown without the use of pesticides at Valley Mushrooms in Hartsville, PEI
McIntosh Apples – Certified Organic, grown by Taproot Farm in Port Williams, NS
Red Potatoes – Certified Organic, grown by Taproot Farm in Port Williams, NS
Beets – Grown without the use of pesticides at Elmridge Farm in Centreville, NS
Kale – Grown without the use of pesticides at Elmridge Farm in Centreville, NS (included in large subscription)
Meal Plan – January 6th
Sunday – Whole Roasted Chicken with Carrots, Onions and Red Potatoes
Monday – Roasted Broccoli with Leftover Chicken Breast
Tuesday – Sausages with Sauerkraut, Roasted Sweet Potatoes, Carrots & Beets (roast enough veggies for quinoa salad)
Wednesday – Pan-fried Haddock with Quinoa Salad
Thursday – Frittata (recipe below) made with leftover sausage, mushrooms, onions topped with feta served with kale salad
Friday – Pizza Night!*
Saturday – Pork Chops with Caramelized Onions, Apples and whatever veggies we have left from the week
Other – Butternut squash soup and quinoa salad for lunches
*We love having pizza on Fridays, sometimes homemade, sometimes we order in. Usually if we make it at home it’s super simple with homemade crust, sauce made with the tomatoes we canned last summer, basil and fresh mozzarella cheese from Ciro Comencini (Roma Cheese) which you can find at Uprooted.
- 6 eggs
- ¼ cup whole milk
- 2 sausages removed from casing
- ½ cup feta cheese
- 1 cup fresh mushrooms chopped
- 1 onion chopped
- 1 tbsp butter
- Pre-heat your oven to 400°F.
- In a large oven safe skillet, melt the butter and add the sausage. Break the sausage into smaller pieces. Cook for about one minute.
- Add the chopped mushrooms and onion to the skillet.
- Saute everything for about 5 minutes. In the meantime, beat the eggs in a bowl with ¼ cup of whole milk.
- Season the mushrooms and sausage with salt and pepper.
- Spread the sausage, mushroom and onion mixture evenly over the base of your skillet, then sprinkle with cheese allowing it to begin to melt.
- Add eggs on top of cheese making sure to evenly distribute eggs throughout the skillet.
- Cook eggs for one or two minutes, until you see the eggs at the edges of the pan beginning to set.
- To finish the frittata place the skillet in the oven and bake for 8 to 10 minutes, until the eggs are set. To check if your frittata is done, insert a knife into the center of the frittata. If eggs look wet in the center, bake for another few minutes; if the eggs are set, take the frittata from the oven and let rest for 5 minutes before serving.
- Serve with roasted potatoes and/or a salad.
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