Fresh Picks (Oct 16)


This week we received a box of all local vegetables – Beauty Heart Radish, Butternut Squash, Beets, a Red & Green Pepper, Romaine Lettuce, Red Potatoes and Carrots.

Immediately I put the beets in the oven to roast while I was making chicken pot pie for dinner. I ended up eating them cold one lunch, drizzled with balsamic and honey.

I used some of the carrots, the red and green pepper, as well as the beauty heart radish in the pot pie. I was very excited when I sliced open the radish. The inside looked like a watermelon!


All the veggies actually went together nicely, which makes me think pot pie is another way I can empty my crisper if I need too…


The rest of the carrots and the potatoes were put into a minestrone soup that has fed me for days. And for one night, my entire family as well.

Pumpkin was diced up and roasted in simply olive oil, salt and pepper. I ate it, as well as the twins.

Finally, the romaine got used for salad.

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