Winter 2013 Week 7 (Jan 14th)

That chard is beautiful. Frost is good for them, and for the kale — makes them sweeter. The carrots and potatoes (and a parsnip I saved from last week) are going in with this week’s roast for sure. A tip for the roasts that we get from David — pasture-raised meat is a little less marbled and a little more street-tough than your grain fed stuff. Remove some of the more iridescent parts — they’re connective tissue that don’t get tender.

cabbage
garlic
onion
pea shoots
bean sprouts
edible flowers
winter squash (New York cheese)
watermelon radish
baby potatoes
carrots
kale
chard

meat: roast

garlic, onion, pea shoots, bean sprouts, edible flowers, cabbage
garlic, onion, pea shoots, bean sprouts, edible flowers, cabbage
winter squash, radish, potatoes, carrots
winter squash, radish, potatoes, carrots
kale, chard
kale, chard
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