This week: kale, arugula, salad greens, basil, cilantro, daikon radishes, popcorn, apples, spaghetti squash, potatoes and chestnuts. Whew. I’m glad we’re splitting it this time around—I can’t figure out how we managed over the past year with all this food!
The Root Cellar included a great recipe for baked kale chips so I’m thinking that will be a nice change from the weekly favorite, sauteed kale.
Leave a Reply