This week’s bag features Butternut Squash! Butternut Squash is typically grown during the winter time on the mainland however grows well during spring time here in Hawaii.  It grows on a vine and tastes similar to pumpkin.  As it gets ripe it gets deeper orange in color and sweet and rich in flavor.  It’s a great source of fiber, vitamin C, A & E, magnesium, and potassium.

Butternut Squash may appear intimidating at first but it’s really not!  First thing is first, grab a vegetable peeler and take of the skin, just like you would with a carrot.  Then grab a large knife and slice the squash in half long ways, through the spine.  Next, clean out the seeds and stringy stuff, just like last Halloween’s pumpkin!  You can then slice across the squash into bit size pieces.  Boom, your squash is prepped and ready for action.  Throw in a skillet, throw in the oven, check out the recipes below for more info!

What else is in this week’s bag?

This week’s Meal Kit Recipe is Stir- Fried Kale! Check out all these recipes!

This week’s bag features Asparagus! The fleshy green spears of asparagus have been considered a delicacy since ancient times. Today the shoots are prepared and served in numerous ways including stir-fried, steamed, sauteed, grilled, pickled, or even eaten raw. Water makes up 93% of asparagus’s composition. As a result, the spears have a very high respiration rate which make it more perishable than most other vegetables. By wrapping the ends in a damp towel, you can offset the respiration rate and prevent the spears from losing water, wrinkling and hardening. Nevertheless it’s best if you consume asparagus within approximately 48 hours of purchase. What else is in this week’s bag?

This week’s Meal Kit Recipe is Stir- Fried Kale! Check out all these recipes!

This week’s bag features Collard Greens. Collard greens have large, dark-green leaves. They have a flavor somewhat similar to kale. The ancient Greeks cultivated both collard greens and kale. Today they are a staple in Southern cooking. What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Smoky Collard Greens wih Beans !

This week’s bag features Waialua Red Potatoes! There are more than 600 varieties of potatoes that are sold throughout the U.S. Red Potatoes are small to medium in size, have smooth red skin, and white flesh.  Red potatoes stay firm throughout the cooking process due to their waxy texture. They are great for roasting, cooked in stews, in potato salad, baked or mashed.  The red skin is particularly healthy and has fiber, B vitamins, iron, and potassium. What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Mushroom, Eggplant, and Potato Curry!

This week’s bag features Hakurei turnips! Hakurei turnips are a variety of salad turnips. They are small in size, white in color and have a sweet, light flavor. Their texture is crisp and tender and they are often eaten raw. The roots should stay fresh for a couple weeks stored loosely in a plastic bag in the crisper drawer. Did you know turnip root is high in Vitamin C? What else is in this week’s bag?

Try these recipes!

This week’s Meal Kit Recipe is Farro Salad with Turnips and Greens!