10/8 box

Salad Radishes - Women's Metro Transitional Center

These radishes are delicious simply washed, cut, and eaten with salt or thrown in a salad. But did you know they can also be cooked? If they are too strong for you raw, try this recipe for roasted radishes that can just as easily be used with your hakurei turnips. (season with what you like)

Garlic - Thomasville Heights Elementary School

Most garlic in the US is imported from China. Local, garlic is not only fresher, but also significantly more eco-friendly since it didn't have to travel nearly as far. Use these fresh garlic cloves to spice up many savory dishes, such as the recipes for the other veggies on this page.

If you're feeling adventurous, try treating garlic as a vegetable by roasting a whole clove and eating it by itself (this is likely only appealing to those who already like garlic). Alternatively, you can use roasted garlic as a spread or add it as you would regular garlic to your favorite savory recipes.

Hakurei Turnips - Pi Farm

Unlike other turnips, these are delicious raw or cooked and pair well with a variety of different foods. Eat them raw (whole, or chopped/grated in salads), make pickles, roast with olive oil and salt, or sauté with their greens to enhance their natural sweetness.

Click here for a simple sauté recipe, and here for a sweeter, but still simple, recipe for glazed turnips.

Sweet Pepper/Bell Pepper Mix - Pi Farm and Women's Metro Transitional Center

Did you know green sweet peppers are simply unripened sweet peppers? Though slightly less sweet, all the color varieties of these delectable peppers are a refreshing, crunchy snack on their own. You can also cook them to add some flavorful fall color to the table in almost any dish: sautéd, stir-fried, roasted, puréed in soup. Or, for a twist, try pickling them to use as a garnish for weeks to come (see below).

Need more ideas? Here's a whole list of sweet pepper recipes.

Black Turtle Beans - Pi Farm

These heirloom classic frijoles negros are widely used all over the Americas, especially in black bean soup. The firm beans have a rich signature flavor that is unmistakeable. It is also especially nutritious: the dark purple color indicates its high anthocyanin content. When boiled, this rich purple color infuses into the cooking water from the beans. This water, if not served with the beans, can be further mixed with seasonings and served as a broth, sometimes called sopa negra, or employed for its color in dishes such as gallo pinto. The beans also possess a very low glycemic index, making them suitable for use by diabetics.

Butternut Squash - Pi Farm

Like pretty much every vegetable in this box, butternut squash is delicious when roasted simply and seasoned to taste. This starchy vegetable can also be made into a warm and comforting soup for the chilly autumn evenings that are just around the corner.

Kale - Community Herd

This fiber-rich vegetable comes from Community Herd, run by Alex Little, who helps Black farmers from around Georgia access new markets and sell their crops in Atlanta. Eat your kale in a salad, sautéed, or baked into kale chips using a Paideia family's simple recipe below.

Read more about Community Herd and the work they do here.

Hot Peppers - Pi Farm

This spicy mix of jalapeños and cayenne peppers can be used to add a kick to your regular cooking. Or, use this recipe and combine your hot peppers with some garlic and vinegar to make your own hot chili sauce.

Here's a list of recipes using hot peppers for more ideas, from poppers to salsa.

Potted Herbs - Pi Farm

As a welcome gift, we have an assortment of small, potted culinary herbs for you to grow your own fresh seasonings!

Watermelon Radish - Thomasville Heights Elementary School

Our watermelon radishes have just started coming in! While not everyone will have them this week, some lucky families may receive one of these ugly duckling radishes that are dull green on the outside and brilliant pink on the inside. Eat these raw (here's a salad that uses goat cheese as well), pickled, or cooked. And don't worry if you don't get any this week - there's more to come!

Chèvre Goat Cheese - Decimal Place Farm

There are so many ways to eat goat cheese, especially when it's as fresh and local as Decimal Place Farm's cheeses are. Chèvre, in particular, is wonderfully spreadable, making it a perfect topping for bagels and breads, as well as a versatile ingredient for salads or baking.

Here's a recipe for goat cheese spread stuffed in roasted peppers that also uses your sweet peppers and garlic to make a decadently cheesy dish.

Click here for an article about their cheesemaking process and here for more information about the farm.