Hello everyone! Well I think fall is officially here…and it feels a little shocking after Monday’s heat, but it is October after all. Stephanie is fighting off a bug so this is Jennifer with your weekly produce list and your meal ideas.
With the holiday closure on my shop day this week and a busy work week ahead, we’ve been going vegetarian for the week on most meals. In this vegetarian shepherds pie I used more rutabaga than potatoes in the potato part and the kids didn’t even notice! Plus, I used up leftover carrots and mashed rutabaga from thanksgiving dinner!
Here’s the recipe: https://minimalistbaker.com/?s=vegetarian+shepherds+pie
Half Shares
- beets
- carrots
- spaghetti, butternut or pepper squash
- Yukon gold potatoes
- red bell peppers
- eggplant
- red kale
- green Swiss chard
- grape tomatoes
- rapini (dark leafy relative of broccoli: try steaming and tossing with soya sauce or in stir fries)
Whole Shares
- bokchoy
- rutabaga
- green bell peppers
- savoy cabbage
- red leaf lettuce
Enjoy!