Summer 2016 Week 14 (Sept 13)

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Small: broccoli, lacinto kale, collards, honeydew, arugula, cantaloupe, red kale, romain lettuce, cucumber, carrots, lemon cucumber, golden beet, pattypan squash, jalapeño, tomatoes

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Medium add: lettuce, swiss chard, arugula, broccoli, japanese eggplant, armenian cucumber.

For a simple meal with a friend I just made this carrot soup and roasted beets over a bed of arugula.  The arugula can simply be tossed with lemon juice, olive oil, and sea salt or balsamic vinegar.  This is another similar soup that also uses the collard greens in our box.  Last week I managed to use 4 bunches of kale in 2 days, one with a gratin and another with another favorite soup.  These big zucchinis are perfect for breading and serving plain or with some tomato sauce.

Extended Winter 2016 Week 4 (Feb 23)

I was crossing my fingers for collard greens for both size shares this week because I found and made this great carrot soup with collard greens last week. Also, here are instructions to cut spaghetti squash so the fibers are actually long like spaghetti. This week’s nice big green cabbage would be a great chance to ferment some sauerkraut.

Small: Collards, apples, multi-color carrot, baby turnip, beets, red and yellow onion, broccolini, spaghetti squash, potatoes, green cabbage, spinach, arugula, lettuce mix.
Small: Collards, apples, multi-color carrot, baby turnip, beets, red and yellow onion, broccolini, spaghetti squash, potatoes, green cabbage, spinach, arugula, lettuce mix.

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Medium Add: extra collards, extra collards, extra baby turnips, extra beets, extra broccolini, extra spinach, extra arugula, extra lettuce mix.
Medium Add: extra collards, extra collards, extra baby turnips, extra beets, extra broccolini, extra spinach, extra arugula, extra lettuce mix.