This week, we have even more color and variety. Our farmers up here are battling some unseasonably cool temperatures, so I’m especially glad to see everything this week!
– zucchini and squash
– turnips – What!!?? I’ve never dealt with those before…
– red leaf lettuce
– green beans
– snap peas
– Swiss chard
I’ve already used the chard, with spaghetti and meatballs. Broccoli and cauliflower are on the docket for tonight in a lemon chicken dish. Beets will be in a salad, at least…
…what to do with the turnips?! Any suggestions?
One thought on “CSA ’14: Week 3”
This is all so gorgeous! You can cut up the turnips and drizzle with a little olive oil then roast in the oven.