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:

 Overnight Maple Cinnamon Chia Pudding with Toasted Muesli

Slow Cooker Oatmeal with Toasted Muesli

Soups, Salads, and Apps: 

Green Beans With Ginger and Garlic

Black-Eyed Pea & Collard Greens Soup 

Balsamic Green Beans

Copycat Chipotle Grilled Peppers and Onions

Mains:

Lebanese Roasted Stuffed Onions

Turkish-Style Braised Green Beans with Onions

Sauteed Cabbage with Apple & Onion

Coconut Curried Collard Greens

Kielbasa and Cabbage Skillet

Collard Green Spring Rolls with Peppers and Cabbage 

Caramelized Onion & Pepper Quesadillas

Spicy Stir-Fried Cabbage

Better than Restaurant Collard Green Falafel

11 Fresh Green Bean Recipes

Turmeric Pork Skillet with Cabbage


Dessert:

29 Oustanding Apple Desserts


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

• 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.

• 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.
• Green Beans are best stored in a ventilated plastic bag in the crisper section of the refrigerator. Avoid washing until use and they should keep for about seven days.
• A whole cabbage is best dealt with by removing all the tough outer leaves, then cutting the vegetable in half lengthwise. Using a large, sharp knife, cut out the hard central core, then thinly slice for use in salads, to braise, steam, or stir-fry. You can store an unused head of cabbage in your “Green Bag” in the refrigerator for up to 1 week. After preparation, any unused cabbage will store in a plastic bag in the refrigerator for up to 3 days.
• 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.
• 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.