Small- Kale, spinach, radishes, salad mix, arugula, honeydew, mint, baby mustard greens, green cabbage, swiss chard, broccolini, miniature romain, poblano and anaheim peppers, cherry tomatoes, pattypan squash, onion.
Hello Fall members! For the poblanos and anaheim I will make chili verde by blackening the peppers under broiler, letting them steam in a paper bag, peeling, seeding, and chopping into 1/4 inch squares. This I add to a roux and add broth for a flavorful gravy. For texture/protein add cubed, browned pork chops or hominy and chickpeas. My husband’s New Mexican family eats this with beans and tortillas. This white bean chili also looks good. I recently learned the best way to cook cabbage from some Brazilian friends. Shred thin (1/8th inch) and cook on medium low with butter and salt. Try a salad or drink with the melon and mint. This salad looks like a filling, healthy way to use arugula and cherry tomatoes. And here’s a one-pot dinner that would be perfect with our baby mustard greens.