Another week of some beautiful days and some rainy days…but such is life in late October! We are all excited about the winter squash coming back around for autumn and pears are always a treat. Here is the share this week!
- Collard Greens
- Beets
- Japanese Eggplant
- Onions
- Potatoes
- Kabocha Squash
- Lemon Verbena
- Mint
Fruit: Honeycrisp Apples & Bosc Pears
And what to do with those vegetables and squash? Add quinoa and pesto!
Here is a recipe for Roasted Vegetables with Quinoa and Pesto… delicious!
Collard Greens & White Bean Stew… healthy and warming for chilly fall evenings.
Mint & Lemon Verbena can also be used to make this great tea:
Lemon Verbena & Mint Herb Tea
1/2 cup of fresh mint leaves (not the stems, they’re bitter), rinsed, lightly packed (about 20 leaves)
1/2 cup of fresh lemon verbena leaves, rinsed, lightly packed (about 10-15 leaves)
2 cups of water
Bring a pot of fresh water almost, but not quite to a boil. Put the mint and verbena leaves in a teapot. Pour the hot water over the leaves. Let sit for 3-5 minutes. Strain into tea cups.
Makes 2 cups.
