A great collection of goodies this week. Apples, potatoes, butternut squash, red and white turnips, swish chard, salad greens, spinach, radishes, chives and cilantro. Dinner last night was mainly using up the rest of last week’s box so we’d have some room in the fridge. I roasted the potatoes and radishes along with a sweet potato from last week, stir fried last week’s broccoli with some sesame seeds, and cooked some tilapia with the herbs. I’ll be using the butternut squash, apples, and salad greens for a Thanksgiving Day salad—maybe add some toasted walnuts, smoked Gouda and some balsamic vinegar.
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