This week’s subscription includes a mix of the root vegetables we all become accustomed to this time of year as well as some greenhouse grown veggies like cucumber and tomato to help lighten up your meals a bit this week. We’re planning on having BBQ Hamburgers made with grass fed beef from Getaway Farms (you can find this in our freezer) so that’ll be a great use for the lettuce, tomato and red onion.
Small Subscription:
Acorn Squash – Certified Organic, grown by Taproot Farm in Port Williams, NS
Lettuce – Hydroponically grown by Skeldale Farm in Lawrencetown, NS
English Cucumber – Greenhouse grown by Den Haan Greenhouses in Lawrencetown, NS
Brussels Sprouts – Certified Organic, grown by Taproot Farm in Port Williams, NS
Rainbow Carrots – Spray free, grown by Elmridge Farm in Centreville, NS
Hot House Tomato – Greenhouse grown by Den Haan Greenhouses in Lawrencetown, NS
Red Onion – Certified Organic, grown by Taproot Farm in Port Williams, NS
Meal Ideas:
| Sunday | Chef Craig Flinn’s Scallop Carbonara (substitute brussels sprouts for the asparagus) |
| Monday | BBQ Hamburgers topped with sliced tomato, lettuce and red onion served with sliced cucumbers |
| Tuesday | Stirfry with tofu, carrots and shaved brussels sprouts |
| Wednesday | Acorn squash stuffed with quinoa served with side salad |
| Thursday | Veggie pita with tomato, red onion, cucumbers and hummus |
| Friday | Pizza Night! We make homemade pizza on Friday nights, this week will be a simple tomato base with fresh mozzarella and a few dollops of basil pesto. |
| Saturday | Roasted carrots & brussels sprouts with sausages |
