All items are organic:

  • Beets
  • Butternut squash
  • Jonagold Apples
  • Gold Potatoes
  • Yellow Onions
  • Satsumas
  • Anjou Pears
  • Chard
  • Carrots

What to do with it all: 

Vegetable stock – keep all your veggie peels, herb stems, your celery centers, your onion roots, mushroom stems, small piece of ginger, etc. and toss them all into a pot with 4 cups of water. Simmer for 45 minutes and enjoy delicious stock to use for pretty much anything. 

Something to consider: the color of the stock will be impacted by what you put in it, so I would stay away from purple things (beet peels, purple carrots). They make it look very grey and unappetizing. 

Recently in my home, I’ve been tucking squash leftovers into my mac and cheese. Extra vegetables are always good, and I really like the way the squash and the cheese work together to make an even creamier mac. Here’s a slightly different approach to it than I usually take, but it looks just as good: Butternut Squash Mac and Cheese

This beet salad looks like a bright and delicious way to use the beets in your box! The recipe calls for the juice and zest of an orange, but I bet one of the satsumas would also be delicious here. 

I feel like I’m back on my pancake kick, but I nominate these chard pancakes as delicious ways to use the greens and have a tasty lunch or dinner. 

And for dessert, there’s always an apple and pear galette. 

We’ve had such a good time with the boxes this year, and are so grateful that we get to see you in the new year. Please have a warm and safe holiday season, and we’ll see you in 2021! 

As always, let us know what you’ve made by tagging our Facebook and Instagram feeds and using #lovemydgcbox