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Fuji Apples 

Approx 125 count
Approx 38 Lbs

 

Fuji apples are crisp, sweet and juicy and are an all around solid choice as an apple. I love them in all the following ways:

 

- Fresh eating apple – with hard cheese or nut butter
- Apple Sauce – just apples and a little water!
- Fruit Rolls – combine with any other fruit, too!
- Apple Pie
- Apple Crisp

 

Fresh Sugar-Free Applesauce is easy and delicious! In a stovetop or electric pressure cooker, put in:

-Apples (at least 10, up to enough to fill your pot to the Max line
-1/2 cup water
-Optional: Cinnamon to taste (we do about a Tblsp)
-Optional: Vanilla (we do about a tsp)

 

Peel and core your apples, fill pot to Max line (I’ve thrown in a couple of pears, too), pressure for 10 minutes, release the pressure if you’re in a hurry, natural release if you’re not, and blend – I like my stick/immersion blender as it easily allows me to keep some chunkiness. Adjust seasoning as desired – more cinnamon, splash of vanilla, some sweet spice blend, whatever. Throw in your refrigerator and enjoy all week!

Any kind or mix of apples will do, though using only Granny Smiths will be tart. I tend to do a max of four Granny Smith per full pot of apples for sauce if I’m using no additional sweetner.

Radishes

Approx 14 Lb
 

Crisp, crunchy, a little peppery, these are a great addition to any meal! We love them thinly sliced on salads, in slaw, with lemon and chile, as dippers in hummus and tapanades. Lightly roasted with olive oil, salt, and pepper is delicious. We snack on them out of hand!

Turnips
Approx 25 Lb

 

These nutty, almost sweet root veggies are a favorite in this house! They have a nice storage life. We love them roasted on a sheet pan with other root veggies, garlic, and herbs; pan fried in a cast iron skillet in a breakfast hash; glazed with carrots; in soups, stews, and chilis; julienned in salads; and baked, boiled, steamed, and then mashed like (or with!) potatoes!

Zucchini

Approx 15 Lbs

 

Zucchini is so versatile! Raw as a dipper, grilled, sauteed, stir fried, shredded and frozen for baking, stuffed and baked in boats, spiraled into noodles, fried, baked into chips, cooked into sauces and casseroles or lasagnes.

 
“Zoodles” are a great option for pastas and homemade ramen!

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