Winter 2018 Week 7 (Jan 16th)

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Napa cabbage, green cabbage, Korean purple daikon radish, kale, spinach, salad mix, swiss chard, turnips, carrot, acorn squash, leek, onion, shallot, potato, arugula, broccolini, lettuce.

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Winter 2018 Week 6 (Jan 9th)

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Fuji apples, potatoes, spinach, daikon radish, pumpkin, kale, broccolini, radishes, carrot, leek swiss chard, garlic, shallot, onion, lettuce.

I hope everyone has made a potato leek soup, creamy or chunky and with kale.  I like to bake the pumpkin right away or leave the bag open so the condensation can escape and it won’t get moldy, we got a good amount for a pie or try oatmeal, pasta sauce, sweet bread. I made chickpea curry, you can add whichever greens you like, spinach at the last moment, or swiss chard or the kale. Instead of lemon that people were complaining about I added some thai red chili paste and ate over rice.

Winter 2018 Week 5 (Jan. 2nd)

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Miniature romain, kale, salad mix, bok choy, spinach, turnip greens, brussels, rugabaga, Korean radish, beets, acorn squash, leek, parsley and cilantro, green cabbage, onions, carrots, parsnips.

The herbs are perfect for chimichurri sauce.  The big Korean radish, half white and half green will turn into kimchi at my house, but it can also be made into slaw (this recipe uses cilantro and cabbage too), spiralized into “noodles, or roasted along with acorn squash and brussels for a simple, colorful side.