As winter blankets our farm, most of our garden takes a little nap, but it's still full of surprises! Despite the chilly days, we're still harvesting tasty treats like crisp carrots and sweet winter greens. The frosty air can't stop our garden's holiday spirit! Wishing you joy as warm as our cozy barns. May your holidays be filled with laughter, love, and the simple wonders of nature. From our little farm to your home, here's to a season of happiness and tasty garden delights!
Carnival Squash
Carnival squash, known for its distinctive exterior, is a winter squash variety with a blend of colors, including orange, green, and cream. Resembling a small pumpkin, Carnival squash boasts a sweet and nutty flavor with a smooth, fine-textured flesh. Its taste is often compared to a sweet potato or butternut squash, making it a versatile ingredient in various culinary applications. Carnival squash can be roasted, baked, pureed into soups, or used in casseroles and stews. With its vibrant appearance and delightful taste, Carnival squash adds both visual appeal and rich flavor to autumn and winter dishes.
Prep
To prepare Carnival Squash , begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise or in rings. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasted Carnival Squash: Cut the squash in half, scoop out the seeds, and roast it with olive oil, salt, and your favorite herbs until tender. The roasted squash can be enjoyed as a side dish or incorporated into salads.
Stuffed Carnival Squash: Halve the squash, remove the seeds, and fill the cavity with a mixture of grains, vegetables, and protein. Bake until the squash is cooked through and the stuffing is golden brown.
Carnival Squash Soup: Puree roasted Carnival squash with broth, onions, garlic, and spices to create a creamy and flavorful winter soup. Garnish with herbs or a swirl of cream for added richness.
Carnival Squash Casserole: Slice or cube Carnival squash and layer it in a casserole with other vegetables, cheese, and breadcrumbs. Bake until bubbly and golden brown for a comforting side dish.
Carnival Squash Risotto: Add diced roasted Carnival squash to a creamy risotto along with Arborio rice, broth, and Parmesan cheese for a rich and satisfying dish.
Carnival Squash Salad: Cube or slice roasted Carnival squash and add it to salads for a sweet and colorful element. Pair it with hearty greens, nuts, and a tangy vinaigrette.
Mashed Carnival Squash: Boil or roast Carnival squash until tender, then mash it with butter, salt, and pepper for a delightful alternative to mashed potatoes.
Carnival Squash Desserts: Incorporate pureed Carnival squash into pies, muffins, or desserts for a naturally sweet and moist addition.
Carnival Squash Sides: Simply steam or sauté Carnival squash with herbs and spices as a tasty side dish to complement a variety of main courses.
Carrots
Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.
We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?
Storage
Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.
Prep
Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.
Preserving
Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.
How to use Carrots:
Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.
How to use Carrot Greens:
Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.
Fun Jen, also known as Frilly Leaf Bok Choy or Fun Jen Pai Tsai, is a unique variety of Chinese cabbage that stands out for its delicate texture and vibrant appearance. Unlike traditional bok choy, which forms a compact head, Fun Jen features loosely clustered stems that sprout into semi-spreading, frilly leaves. These leaves are soft, wrinkled texture and ruffled edges, giving the plant a whimsical and visually appealing form. The elongated white stems, though firm, possess a satisfying crunch and contribute a subtle sweetness to the overall flavor profile.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. The leaves will cook faster than the stems. Eat raw or cooked. If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
Keep the Frilly Leaf Bok Choy whole or chop it into smaller pieces if desired. Next, place it in a plastic bag with a paper towel or cloth to maintain moisture while allowing airflow. Alternatively, you can store it in the crisper drawer of your refrigerator. Frilly Leaf Bok Choy can stay fresh for up to a week when stored properly. Avoid washing before storing, as moisture can speed up spoilage. Remember to check on it regularly and discard any leaves that show signs of decay.
How to use:
Stir-Fry: Frilly leaf bok choy is excellent for stir-frying. Cut the stalks into bite-sized pieces and sauté them with garlic, ginger, and your choice of protein. Add the leaves towards the end, as they cook quickly.
Salads: Use raw frilly leaf bok choy in salads. The tender leaves add a refreshing crunch and mild, slightly peppery flavor.
Sautéed Side Dish: Sauté the entire frilly leaf bok choy with some olive oil, garlic, and a splash of soy sauce. It makes a quick and tasty side dish.
Soups: Add frilly leaf bok choy to soups, such as miso, just before serving. The leaves will wilt and add a lovely texture.
Grilled: Brush the bok choy with oil and grill it for a smoky flavor and slightly charred edges.
Asian Noodle Dishes: Incorporate frilly leaf bok choy into noodle dishes like ramen, lo mein, or pad Thai.
Steam: Steam the entire bok choy for a simple and healthy side dish.
Stuffed: Use frilly leaf bok choy as a wrapper for stuffed dishes. Fill the leaves with a flavorful mixture, roll them up, and steam or bake.
Leeks
Leeks, with their mild and sweet onion-like flavor, belong to the allium family and consist of bundled leaf sheaths forming a cylindrical stalk. Resembling oversized green onions, leeks have a white base that transitions into dark green leaves. Known for their versatility, leeks are often used to add depth to soups, stews, and broths. Their subtle and slightly sweet profile allows leeks to enhance the flavor of various dishes, making them a staple in many culinary traditions around the world.
Storage
Refrigerate unwashed leeks in the vegetable crisper drawer, loosely wrapped in a damp paper towel or cloth. Leeks can be stored for up to two weeks in the refrigerator, but for longer storage, consider freezing. Clean and chop the leeks, blanch them briefly, then freeze in airtight containers or plastic bags. Always remember to discard any leeks that show signs of wilting or decay to ensure the best quality in your culinary creations.
Prep
Preparing leeks for cooking involves first trimming off the root end and any damaged dark green tops, leaving the white and light green parts. Halve the leeks lengthwise and thoroughly rinse them under cold running water to remove any trapped soil or grit between the layers. Depending on your recipe, slice the leeks crosswise into thin rings or chop them into smaller pieces.
How to use:
Soups and Stews: Sauté sliced leeks as a flavorful base for soups and stews. Their mild, sweet taste complements other vegetables and proteins.
Quiches and Frittatas: Incorporate sautéed leeks into quiches or frittatas for a delightful addition. They pair well with eggs, cheese, and herbs.
Pasta Dishes: Sauté leeks with garlic and incorporate them into pasta dishes. Their subtle flavor adds depth to simple pasta recipes.
Side Dishes: Roast or braise leeks as a side dish. Drizzle them with olive oil, season with herbs, and cook until tender for a tasty accompaniment.
Grilled Leeks: Brush leeks with olive oil and grill until they develop a smoky flavor and grill marks. Serve as a side or chop for salads.
Vegetable Tarts: Use thinly sliced leeks as a topping for vegetable tarts. Their sweetness adds complexity to the overall flavor.
Potato Leek Soup: Make the classic potato leek soup by combining leeks with potatoes, broth, and seasoning. Blend for a creamy and comforting soup.
Braised Dishes: Braise leeks with meats or other vegetables for a succulent and flavorful result. The slow cooking process enhances their taste.
Herb Garnish: Finely chop raw leeks and use them as a mild onion-flavored garnish for various dishes, adding a fresh touch.
Casseroles: Include leeks in casseroles for an extra layer of flavor. They work well with chicken, potatoes, and other casserole ingredients.
Mung Bean Sprouts
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storage
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to Use
Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.
Red kuri squash, also known as Hokkaido squash, is a winter squash variety prized for its vibrant, deep orange-red color and smooth, firm texture. Its teardrop shape and small to medium size make it a visually appealing addition to autumn and winter dishes. The thin, edible skin eliminates the need for peeling, and the sweet, nutty flavor intensifies when roasted or baked. Red kuri squash works well in a variety of recipes, from soups and stews to casseroles and desserts, offering a rich and velvety consistency that enhances the overall culinary experience.
Prep
To prepare Red Kuri Squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise or in rings. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasted Red Kuri Squash: Cut the squash into wedges or cubes, toss with olive oil, salt, and your favorite herbs, then roast until tender. This brings out the natural sweetness and nuttiness of the squash.
Red Kuri Squash Soup: Puree roasted or boiled red kuri squash with broth, onions, garlic, and spices to create a rich and velvety soup. Garnish with a drizzle of cream or a sprinkle of herbs.
Mashed Red Kuri Squash: Boil or steam chunks of red kuri squash until soft, then mash them with butter, salt, and pepper. This makes a delicious and nutritious alternative to traditional mashed potatoes.
Red Kuri Squash Risotto: Add diced roasted red kuri squash to a creamy risotto for a comforting and flavorful dish. The squash adds both color and a slightly sweet taste.
Red Kuri Squash Curry: Incorporate red kuri squash into your favorite curry recipe. Its tender texture absorbs the flavors of the curry, creating a hearty and satisfying dish.
Red Kuri Squash Salad: Cube or slice raw red kuri squash and add it to salads for a sweet and colorful element. Pair it with hearty greens, nuts, and a tangy vinaigrette.
Stuffed Red Kuri Squash: Hollow out red kuri squash and fill it with a mixture of grains, vegetables, and protein. Bake until the squash is tender and the stuffing is golden brown.
Red Kuri Squash Desserts: Use pureed red kuri squash in pies, muffins, or desserts for a naturally sweet and velvety addition. It pairs well with spices like cinnamon and nutmeg.
Red Kuri Squash Casseroles: Slice or dice red kuri squash and layer it in casseroles with other vegetables, cheese, and breadcrumbs. Bake until bubbly and golden brown.
Grilled Red Kuri Squash: Slice the squash and grill it for a smoky flavor. Serve as a side dish or incorporate into salads and grain bowls.
Sweet Potatoes
Sweet potatoes, often recognized for their vibrant orange hue, are nutrient-rich root vegetables with a sweet and earthy flavor. These tuberous delights boast a smooth and creamy texture when cooked. Whether roasted, mashed, baked, or incorporated into stews and soups, sweet potatoes offer a delicious balance of sweetness and warmth.
Storing
To store sweet potatoes, it's essential to keep them in a cool, dark, and well-ventilated place. Ideally, store them in a dry pantry or a basket in a cool corner of your kitchen. Avoid refrigeration, as the cold temperatures can alter the taste and texture. Check them periodically for any signs of sprouting or spoilage.
Prep
Thoroughly wash them under cold running water to remove any dirt or debris. Depending on your preference and recipe, you can peel the sweet potatoes or leave the skin on for added nutrients. Next, cut the sweet potatoes into your desired size and shape—slices, cubes, or wedges, ensuring uniform pieces for even cooking.
How to use
Roasted Sweet Potatoes: Toss sweet potato cubes with olive oil and your favorite spices, then roast them in the oven until they're golden and caramelized.
Sweet Potato Fries: Cut sweet potatoes into thin strips, season with herbs and spices, and bake or fry until crispy for a healthier alternative to regular fries.
Mashed Sweet Potatoes: Boil or roast sweet potatoes, then mash them with butter, milk, and your preferred seasonings for a creamy and flavorful side dish.
Baked Sweet Potatoes: Bake whole sweet potatoes until they're tender. Serve them with sweet or savory toppings like cinnamon, brown sugar, or black beans and cheese.
Sweet Potato Casseroles: Use mashed sweet potatoes in casseroles, blending them with ingredients like pecans, marshmallows, or coconut for a delightful dish.
Sweet Potato Soups: Purée cooked sweet potatoes to create a velvety and nutritious base for soups, adding spices and herbs for flavor.
Stuffed Sweet Potatoes: Fill baked sweet potatoes with a variety of toppings like black beans, avocado, salsa, or Greek yogurt for a wholesome and filling meal.
Sweet Potato Pancakes or Waffles: Incorporate mashed sweet potatoes into pancake or waffle batter for a nutrient-rich and tasty breakfast.
Sweet Potato Salads: Cube and roast sweet potatoes for a hearty addition to salads, bringing a sweet and savory element to your greens.
Sweet Potato Desserts: Bake sweet potatoes into pies, muffins, or cakes, adding a natural sweetness and moisture to your favorite desserts.
Turnips
Turnips are a versatile root vegetable known for their crisp white flesh and purplish-hued skin. They offer a mildly peppery and earthy flavor with a tender yet crunchy texture. Turnips can be enjoyed both raw and cooked. These vegetables are commonly used in an array of culinary applications, from roasting and mashing to pickling, soups, and stews.
Prep
Rinse. The whole turnip is edible. Eat raw or cooked.
Storing
Turnip roots can keep for months in the refrigerator.
Preserving
Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.
How to use:
Roasted: Toss turnip cubes or wedges with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. I like to roast the leaves for the last few minutes of cooking. Full recipe below.
Mashed: Cook peeled and cubed turnips until they are soft, then mash them with butter, milk or cream, and your choice of seasonings. This creates a creamy and flavorful alternative to mashed potatoes.
Soups and stews: Add turnip chunks to hearty soups and stews for added texture and flavor. They absorb the flavors of the broth and provide a subtle earthiness to the dish. You can add leaves in the last few minutes.
Salads: Slice or grate raw turnips and incorporate them into salads. They add a crunchy and slightly peppery element to the mix.
Stir-fries: Cut turnips into thin matchsticks or slices and stir-fry them with other vegetables and proteins. Their firm texture holds up well to the heat, and they can provide a unique flavor and texture to your stir-fry.
Pickled: Slice turnips thinly and pickle them in a mixture of vinegar, sugar, and spices. This preserves their crunchiness and adds a tangy, savory element that pairs well with sandwiches, burgers, or as a condiment.
Leaves can be added to any of the above dishes. They don't need to be cooked long and should be added in the last few moments of cooking.
Meal Ideas
Roasted Squash and Bok Choy Salad: Toss roasted squash and frilly leaf bok choy with shredded carrots, creating a hearty salad.
Sweet Potato and Turnip Mash: Mash boiled sweet potatoes and turnips together, seasoned with herbs and a touch of butter.
Bok Choy and Leek Stir-Fry: Quickly stir-fry bok choy and leeks with julienne carrots and your favorite protein.
Hubbard Squash and Carrot Soup: Blend roasted Red Kuri Hubbard squash and carrots into a creamy soup, garnished with sautéed leeks.
Squash and Leek Quiche: Bake a quiche with roasted squash, sautéed leeks, and a sprinkle of cheese.
Bok Choy and Carrot Noodle Stir-Fry: Create vegetable noodles by stir-frying bok choy and julienne carrots in a savory sauce.
Roasted Turnips and Sweet Potatoes: Toss cubed turnips with sweet potatoes in olive oil, garlic, and herbs, then roast until golden brown.
Hubbard Squash and Leek Risotto: Stir roasted Red Kuri Hubbard squash and sautéed leeks into a creamy risotto.
Squash and Bok Choy Tacos: Fill taco shells with roasted squash, sautéed bok choy, and a drizzle of lime.
Turnip and Sweet Potato Patties: Make savory patties with mashed sweet potatoes and turnips, pan-fried until golden.
Leek and Squash Galette: Bake a rustic galette with sliced squash, sautéed leeks, and a flaky pastry crust.
Stir-Fried Pak Choy and Carrot Rice Bowl: Create a nutritious rice bowl with stir-fried pak choy, julienne carrots, and your choice of protein.
Sweet Potato and Leek Frittata: Make a frittata with sautéed sweet potatoes, leeks, and a handful of fresh herbs.
Baked Squash with Stuffing: Bake squash halves filled with a mixture of sautéed bok choy, leeks, and diced carrots.
Sweet Potato and Pak Choy Stir-Fry: Stir-fry sweet potatoes and pak choy with garlic and soy sauce for a quick and tasty dish.
Leek and Carrot Tart: Bake a savory tart with a filling of sliced leeks, shredded carrots, and a light custard.
