Our produce for the week consists of:
- Purple-top turnips (about 6)
- Pecans (about 8 ounces in the shell)
- Salad mix (1 bag)
- Chioggia beets (2 bunches, since we traded tomatillos for extras)
- Naval oranges (2)
- Summer squash (2)
- Eggs (1 dozen, which we purchased as an extra)
We couldn’t pass by those extra beets. And we know exactly what we’ll do with them: Balsamic-Orange Beets. Our favorite way to have beets. Plus the greens are so tasty, too.
Watch this space to see what we do with all this over the next week.
December 15 update: We used some turnips and a summer squash in a roasted vegetable casserole, and we steamed the beet greens for a side over two days. Salad mix and the escarole (and a turnip or two) made (and will make) a nice side salad.
December 18 update: The salad mix, escarole, and remaining turnips will be used in today’s lunch. We’ll make the beets tonight, substituting pecans for the walnuts. We still haven’t used the squash or eaten the oranges, but they’ll keep for a few more days.