Parsnips, shallot, garlic, onion, spinach, arugula, mustard greens, miniature romain, broccolini, daikon radish, carrot, brussels sprouts, turnip, beets, purple cabbage.
Anyone else excited for beets? I’ll be roasting those right away and putting them on a bed of arugula and sprinkling with chevre and balsamic vinegar. May as well roast the carrots, parsnips, turnips, and brussles on the same baking sheet. Here are some turnip ideas, many of which use other veggies from our box too. I have a hard time with mustard greens, but this simple recipe looks hopeful; vinegar in the mustard can cut the bitterness of the greens.