Here's our bounty this time:
This week: Potatoes, Butternut Squash, Kale, Bak Choy, Lettuce, Carrots, Broccoli, Raspberries, Parsley, Sage, Tomatoes, Peppers. I'm very pleased with this bunch!!! The carrots are probably the best I've ever had, which I'm assuming is going to be the case with all of these veggies.
We already used the parsley with the leftover mushrooms we had after the bourguignon. Parsley is a great herb addition to the flavor of mushrooms (especially fresh parsley!).
- 8-12 oz Baby Portobello Mushrooms
- 1/4 cup butter (1/2 a stick) cut into pats
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt & Pepper to taste
- 2 tsp lemon juice
- A handful of fresh parsley leaves, chopped finely
Cut up mushrooms into desired size (not thin slices, but small enough to be bite-sized) & put in oven-safe dish with olive oil, garlic, & butter. Season to taste with salt & pepper, and cook in oven at 425 F until mushrooms are tender. Add lemon juice & parsley. Serve while hot.
I'll be sure to update how we end up using our veggies. It's going to be a race against the clock this time, since we'll be gone several days for Thanksgiving (Yay!!!!!).