This week, we’re getting:
Butternut squash – Massey
Onions – Naegelin
Potatoes – Naegelin
Black-eyed peas – Naegelin
Sorrel or lettuce
Lentil sprouts – Groovy Greens
Okra – Bradshaw
Sweet Italian peppers – Lundgren
Limes – G&S Groves
Rosemary – Pure Luck
Indian cucumber – My Father’s Farm
So I’m making:
Lentil sprout spread – Looks like a good dip.
Potato squash casserole – This has sausage to make a hearty one-pot meal.
Okra and black-eyed pea saute – Use some of last week’s hot peppers here if you still have some, or just use the sweet peppers we’re getting this week if you want a milder dish.
Indian cucumber soup with mint – This recipe calls for regular cukes, not the Indian one we’re getting, but I’m going to try using the Indian one here because they taste pretty similar.
Rosemary roast pork loin – Make this on the weekend and you’ll have plenty of leftovers for sandwiches and whatnot throughout the week.
If you get lettuce, try this sweet pepper salad with lime dressing (use your lettuce in place of the arugula). If you get sorrel, this tabbouleh with sorrel and lime looks tasty. Add chopped sweet peppers to up the veggie content.