Fall! Week 5

Parsley

Butternut

Peppers

Savoy

Broccoli

Tomatoes (2 little ones)

Turnips

Mustard greens

The fridge is overflowing! So much food! Luckily squashes have a long shelf life and I’ve learned how to keep greens fresh for longer.

Also, I am having a love affair with parsley. I use some of it fresh, but I also food process some of it. I keep it in a baggy in the freezer and can just break off some and add it to anything I am cooking!

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