Fall 2016 Week 2 (Oct. 11)

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Small: shallot, onion, yellow wax and purple beans, daikon radish, watermelon, salad mix, spinach (x2) romain, swiss chard, black radishes, tomatoes, mustard greens, bok choi, carrots.

 

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Medium: Broccoli and broccolini, green beans, salad mix, purple ornamental cabbage, bok choi.

Here’s a recipe you could use with bok choi and broccoli, I’ve always wanted to make those greens you can get at dim sum. Carrots and daikon  can be quickly pickled, and I’ll be making a Korean side dish.

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