Today’s box from Organics to You contains:
- Green, curly kale
- more turnips
- some Russet potatoes
- a couple of little yams
- More gorgeous golden beets with equally glorious greens
- 4 little satsumas
- a bunch of green onions
- a couple of shallots
- a head of garlic
- flat, Italian parsley
- nice carrots
- 4 green pears
- 4 apples
- 2 persimmons
- Even more celery, amazingly long stalks (frantically looking for recipe for braised celery I spotted a while ago)
From last week the fridge still contains:
- turnips
- radishes
- 1 golden beet
- glorious beet greens
- A big bunch of arugula
- 3 little satsumas
- a couple yellow onions
- a few intertwining carrots
- more celery, amazingly long stalks
- A big bunch of arugula
- 3 lovely, mid-sized bok choy
I feel that this week will certainly feature the Saag-style beet greens, lots of raw turnips for lunch, roasted beets, and maybe we’ll have another try at scalloped potatoes.
Last week’s little fingerling potatoes just got tossed with olive oil, salt & pepper then roasted until golden and served with balsamic & maple roasted Brussels sprouts & grilled tempeh. The beets showed up in a cabbage soup and in a stir-fry with carrots, cabbage & tofu skin sticks. I am all alone with the eggplant and ended up grilling then broiling with a maple, miso, sesame glaze. Recipes to come soon for some of those!