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Today we had a lot of acorn squash, carrots, and grape tomatoes. We came up with an alternative fall recipe for the traditional quesadillas- acorn squash quesadillas with an accompanying salsa we made with the grape tomatoes.
We will be having our pop-up kitchen cooking demonstrations at Franklin Square Elementary most Thursdays next to Hungry Harvest’s stand. Hungry Harvest will be selling produce at $7 a bag for $20 worth of produce that has been recovered.
Our recipes every week will make use of most of the produce that will be sold that way you can learn how to cook things you may be unfamiliar with like butternut squash! This week we made delicious butternut squash soup that is super healthy and great for this season (helps you recover from colds and the flu).
This week our focus was to learn how to cook fish that would be complimented by a fruit salsa. We accidentally received a lot of fruit so we came up with a creative recipe for a tropical fruit salsa that would go well with the tilapia.
Today we received our first batch of microgreens to use in our recipes this week from Julie Buisson. The microgreens consist of Radish and Mizuna. This is the official beginning of our partnership with Modernature!
Follow her microgreen business on instagram at: modernature_