TGIF, friends! Today is our one year anniversary for our Organic Boxes and we couldn't be more excited to tell you that we're having an Organic Sale! Starting next week, all of our organic options have reduced pricing, as a huge thank you to you, our organic customers! And don't forget to spread the word, because every time someone mentions you as a referral, you get $10 off of your next box! Back to the Friday vibes. We've got a little happy hour snack coming to you this week. How gorgeous are these black radishes from Lettuce Heads Farm in Wellington OH? They need a quick rinse and they're ready to eat! They're crisp and spicy, with a tiny hint of sweetness. The greens are bitter and
Hubba Hubba! Happy Thursday! We're talking squash again and this week we've got a local find, a Hubba Hubba Squash! It's similar in taste and texture to a Kabocha (Japanese Squash), but is a cross between a kabocha and a hubbard squash. We've got lots of goodies in this week's box like peppers, zucchini, potatoes, lettuce, tomatoes, kale, squash, apples and berries. The list goes on! We're using some of the veggies to throw together a quick week night curry. We're steaming the Hubba Hubba squash and blending it with coconut milk, some fragrant spice, and simmering a few of those PIP veggies in it for a deliciously easy dinner, with enough leftovers for lunches this week! Serve with rice
If Perfectly Imperfect Produce was a fortune teller, our crystal ball would most certainly be in the shape of a squash. As we look into the future, we can see an abundance of it heading our way! We love squash. It's so versatile, has a long shelf life and can be a great side dish, or perfect as the main entree. We love it roasted, with cinnamon sugar and butter, cubed up and added to salad, pureed into a soup, or like this week's recipe- turned into an oven baked fritter. If you love hot wings, this fritter recipe is for you. Pair steamed squash with some quickly sautéed kale, buffalo sauce and blue cheese to make a batter for these fritters. They're great on a salad, little slider buns,
I have this conversation with people often - kind of an ice breaker or a get to know you challenge. Is soup a meal? I hope you said yes. Even when it's still hot outside, a bowl of soup is an awesome way to utilize everything in the fridge, try some new flavor combos or just have something hearty and comforting. Today we are using up some bits and pieces of our box to make a soupy take on Eggplant Parmesan. We sauté soup veggies like celery and carrots, add in zucchini, roasted eggplant and your favorite marinara. Top with a dollop of creamy ricotta and you've got your favorite Italian casserole in a bowl of quick and delicious soup. This soup is a perfect way to hide veggies! You can add a
