4P Foods Weekly Harvest

RECIPE IDEAS

For instructions on proper storage of your weekly items please see our Storage Tips Blog Post. This post will be regularly updated with new items that come in your bag. You can search items by alphabetic order.

Don't forget to keep the plastic "Green Bags" that come in your share each week. They are specially made to keep your produce fresh for as long as possible. They can be rinsed and reused so be sure that you don't accidentally throw them in the trash. If your kitchen drawers get too crowded, just throw them back in your 4P Foods tote bag and we will take care of recycling them for you.


RECIPES:

Breakfast/Drinks:

 Garlic Ginger Collard Greens + Eggs & Feta

Bell Pepper Egg-in-a-hole

Apple Pie Pancakes with Vanilla Maple Syrup

Soups, Salads, and Apps: 

Cowpea and Collard Green Soup

Baked & Spicy Oregano Turnip Fries

Cinnamon Apple Turnip Soup

Mains:

Roasted Turnips with Parmesan

New Years Black Eyed Peas and Greens

Super Powered Tomato + Basil Collard Wraps

Turnip and Apple Casserole

Skillet Chicken in Caper and Bell Pepper Tomato Sauce

Black Eyed Pea Curry With Collards & Potatoes

Festive Good Luck Cornbread Skillet with Black Eyed Peas and Collards

Quinoa Stuffed Bell Peppers

Dessert:

Double Chocolate Banana Bread (Annabel’s favorite!)




             Be sure to check out our PINTEREST PAGE for all of these recipes and more…whenever you want them! Don't have Pinterest? Email us and we'll give you access to our guest account.

*Most of the information on the history and proper storage of your vegetables comes from The Produce Bible by Leanne Kitchen

• Collard Greens should be refrigerated in a “Green Bag” for up to 5 days. Do not wash your collards before storing them. This will cause them to go bad quicker. When ready to prepare, submerge collards in a bowl of water for about 10 minutes and allow all of the dirt to fall to the bottom of the bowl. Remove leaves from bowl and run cool water over them to remove any remaining dirt.
  
  Green peppers (2-3 weeks) will typically stay fresh longer than red, yellow, purple, or orange (1-2 weeks). Avoid cutting until ready to be used, once cut, the peppers are very susceptible to spoilage.

  Apples slowly continue ripening after picking, so they are best stored in your “Green Bag” for up to a week in the crisper in your refrigerator. Be sure you don’t store apples freely in the crisper with other items. The gases released by the apples will cause your other items to go bad sooner.

  Turnips do not suit well with long storage. The longer they are kept, the more bitter than become, so try to use them within a few days. The greens are edible so if they come with greens, you can cut them and store them in a separate container, store them as you would other greens. The roots should be kept in a plastic “Green Bag” in the refrigerator and left unwashed until ready to use.
  
  Tomatoes should be stored at a cool room temperature. Do not make the mistake of storing them in the refrigerator— that completely diminishes the flavor! If possible, eat tomatoes within a few days of receiving. They will taste much fresher and won’t get the chance to spoil!
  
  Store onions in a cool, dry and well-ventilated place; light can cause bitterness so keep them somewhere dark. They readily absorb moisture so avoid leaving them anywhere damp (in a cupboard under a sink, for example) and also, don’t store them near potatoes as these give off moisture and gas and will make onions spoil more rapidly.
  
  Romaine lettuce should be washed thoroughly before using. However, do not soak the leaves, instead run cool water over them to remove any dirt. Store your romaine lettuce in a “Green Bag” in the refrigerator for up to 2 days. Sometimes it will last longer but plan to use your romaine within the first few days of receiving your bag.