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.
winter squash (New York cheese)