This week we received a butternut squash (yay!), 1 quart of fingerling potatoes, 1 small bulb of fennel, 2 heads of broccoli, 1 quart of tomatoes, 1 head of garlic, 2 bell peppers, 3 jalapeno peppers, 1 head of lettuce, 1 bunch of radishes, 1 large bowl of arugula, and 1 large bowl of tatsoi.
I adore roasted fennel, but we only got a little bit so I will probably do a combination of roasted butternut squash, onion, and fennel together. I enjoyed the tatsoi last week — it is like an Asian spinach — and will do a stir fry with it again. And, radishes! A treat at this time of year since I only expect them in the spring.
I forgot to post last week’s take. Week 18 brought us 1 quart of potatoes, 1 cabbage (savoy?), 1 head of broccoli, 3 slicing tomatoes, 5 plum tomatoes, 2 Carmen peppers, 2 poplano peppers, 1 small bowl of arugula, 1 small bowl of tatsoi, 1 small bowl of salad mix, 1 bulb of garlic, and a small handful of dill. I made a really delicious stir fry with the tatsoi and peppers, plus green onions and tofu. The poblanos added a great, deep heat to the dish that I loved I was sorry we didn’t get more this week. I haven’t used up the cabbage yet, but since we are so fond of kale chips I’m leaning towards trying Roasted Savoy Cabbage.