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
Honeycrisp Apples
What I Got – Fall Week 1
Clockwise from left: Bosc Pears, Honeycrisp Apples, Purple Radishes, White Kohlrabi, Green Savoy Cabbage, Orange Carrots, Lacinato Kale, Carnival Squash, Red Potatoes, Romanesco Cauliflower
What I’ve Planned – Week 26
The theme this week is simple meals with some big flavors. With the abundance of salad greens in this cooler weather, I like to go for hearty salads. Even though they sometimes have many ingredients, I try to pick ones where I can make some or all of the components ahead of time to save some hassle on weeknights. Here’s what I’m planning to make this week:
What I Got – Week 26
Clockwise from left: Purple Top Turnips, Red Kabocha Squash, Italian Parsley, White Cauliflower, Mesclun Mix, White Kohlrabi, Bosc Pears, Honeycrisp Apples, Mixed Bell Peppers
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 15
Spaghetti Squash, Green Butterhead Lettuce, Green Leaf Lettuce, Rainbow Chard, Pink Beauty Radishes
Mixed Sweet Peppers, Kiwiberries, Broccoli, Baby Red Beets, Honeycrisp Apples
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
