Spring 2013 Week 3 (April 9th)

Here’s the share list.  If I don’t get pictures up today (one of the kiddos has a birthday), I’ll at least get a few recipes up tomorrow. The best thing to do with fresh cut asparagus is to eat it right away — saving it just turns it into the grocery store stuff that’s been sitting around on ice for days. If you can’t get to it today or tomorrow, stand it upright in a little water in the fridge — it will keep crisp far longer that way.

SMALL
Asparagus
Turnips
Beets
Parsnips
Kohlrabi
Fingerling potatoes
Onion
Spinach
Salad mix
Peaches (frozen)

MEDIUM
Rutabaga
Swiss chard
extra asparagus
extra salad mix

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s