Clockwise from left: Spinach, Red Scallions, Gold Beets, Green Romaine Lettuce, Cranberries, Honeycrisp Apples, Jerusalem Artichokes, Mixed Hot Peppers, French Breakfast Radishes, Black Nebula Carrots
Green Romaine Lettuce
What I’ve Planned – Week 20
This is a week where I’ll be home later than normal several days, so I’ve planned meals where I can make some or all of the components ahead of time (roast veggies or grains), and then finish the meal the night I want to eat it. Or at least that’s the plan, after spending most of the weekend canning tomatoes from our garden, we’ll see how much more time I feel like spending in the kitchen!
- Farro and chicken sausage stuffed squash (probably a spin on this recipe)
- Thai quinoa bowls with pork
- Brown rice sushi bowl with kale chips
- Herbed turnips with pork tenderloin
- Greek Salad with Romaine lettuce
What I Got – Week 20
Clockwise from left: Green Kale, Baby Hakurei Turnips, Edamame, Robins Koginut Squash, Red Seedless Watermelon, Green Romaine Lettuce, Kiwiberries, Red Cherry Tomatoes, Green Okra
What I Got: Week 19
Back row: Green Romaine Lettuce, Bok Choy, Green Tatsoi, Dinosaur Kale, Broccoli
Green Beans, Green Bell Peppers, Celeriac, Cranberries, Honeycrisp or Braeburn Apples (I can’t tell which, can you?)
What I Got: Week 14
Dinosaur Kale, Bok Choy, Broccoli, Butternut Squash, Green Romaine Lettuce
Honeycrisp Apples (4), Asian Pears (4), Kiwiberries (1/2 pint), Red Bell Peppers (4), Sweet Onion, Edamame, Red Potatoes
