Share contents: 1 pound okra, 4 poblano peppers, 4 sweet Italian peppers, 1 pound red onion, 2 pounds Desiree potatoes, 2 butternut squash, 1 bunch hakurei turnips.
If you de-seed the poblano peppers they do not have much heat. If you want them to be spicy, use with the seeds.
The butternut are ready to eat but also will keep for weeks if you’re not ready to eat “winter” squash yet. Keep them in a cabinet or on the counter, not refrigerated.
Try eating the turnip greens! They make a great pesto.
They are also awesome in green goddess dressing. Make the dressing and use it as a dip for the raw trunips and sweet peppers.
Green Goddess Dressing
greens of the turnips in combination with chives, parsley, cilantro, basil, 1 tablespoon lemon juice, 1 tablespoon champagne vinegar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 anchovy fillet (optional), 1/2 cup creme fraiche or sour cream, 1/2 cup mayonnaise.
Combine everything in a blender. Turn on at low speed and blend until smooth, scraping down the sides as needed. Transfer the dressing to a storage container, cover, and refrigerate until ready to use.
This dressing is also good on roasted potatoes and roasted okra!