As we head into the colder, longer days, some of the local veggies we’ve become accustomed to throughout the summer & fall will no longer be available. This is a great time of year to try to incorporate some new veggies into your routine such as kohlrabi, celeriac, pea-shoots, sprouts. We will be introducing some of these over the next few weeks! This weeks large subscription includes kohlrabi, a large bulbous vegetable belonging to the brassica family (like broccoli, kale and cabbage), we will be using this in our stir fry to add a different texture and flavour to the dish. Kohlrabi can also be roasted in the oven, grated into a salad or slaw or blended into a soup!
Large Subscription
Butternut Squash (2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Kale – Grown spray free by Elmridge Farm in Centreville, NS
Bunched Carrots – Grown spray free by Elmridge Farm in Centreville, NS
Kohlrabi (2lb) – Certified Organic, grown by Taproot Farms in Port Williams, NS
Fingerling Potatoes (2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Ambrosia Apples (2lb) – Grown conventionally by Noggins Farm in Greenwich, NS
Greenhouse Peppers (2/3lb) – Grown conventionally by Den Haan Greenhouses in Lawrencetown, NS
Brussels Sprouts (1lb) – Certified Organic, grown by Taproot Farms in Port Williams, NS
Small Subscription
Butternut Squash (2lb) – Grown spray free by Elmridge Farm in Centreville, NS
Kale – Grown spray free by Elmridge Farm in Centreville, NS
Bunched Carrots – Grown spray free by Elmridge Farm in Centreville, NS
Fingerling Potatoes (1lb) – Grown spray free by Elmridge Farm in Centreville, NS
Ambrosia Apples (1lb) – Grown conventionally by Noggins Farm in Greenwich, NS
Brussels Sprouts (1lb) – Certified Organic, grown by Taproot Farms in Port Williams, NS
Meal Ideas
*available at Uprooted
| Sunday | Roasted *free range chicken thighs with roasted butternut squash and steamed carrots |
| Monday | Kale, apple & roasted squash salad with *goat cheese and *sunflower seeds – use leftover squash from Sunday |
| Tuesday | Stir fry with *organic peanut butter, peppers, kohlrabi & carrots |
| Wednesday | Pan fried haddock with roasted fingerling potatoes and brussels sprouts |
| Thursday | Homemade chili with peppers, *onions and *grass fed beef |
| Friday | Pizza Night |
| Saturday | *Pasture raised pork chops with apples and leftover veggies from the week |
- 1 bunch kale, washed, trimmed of large stems, and broken into bite sized pieces
- 2 tsp extra virgin olive oil
- 1 cup roasted butternut squash, cubed
- 1 apple, cored and thinly sliced
- ½ cup sunflower seeds, toasted
- ½ cup goat cheese, crumbled
- ¼ cup extra-virgin olive oil
- 3 Tbsp. apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp. Dijon mustard
- salt and fresh ground black pepper
- Massage kale with 2 tsp extra virgin olive oil, 1-2 minutes
- Prepare toppings for salad
- Combine ingredients for dressing
- Toss dressing with kale, then top with apple, butternut squash, sunflower seeds and goat cheese, enjoy!
