Well, as you can see the greens on the farm went into overdrive! So, that means we’ll be eating some really large salads for the next week, which is great! There’s nothing quite like a huge bowl filled with lettuce and other fresh vegetables as a starter for dinner or even as your whole dinner.
Now, we’re not quite sure you’ll be able to see all the produce we picked up, but, somewhere in the photo, you’ll find (think of it as a game of “where’s the vegetable?”):
- Purple-top turnips (1 bunch)
- Grapefruit (3)
- Gold onions (2)
- Spaghetti squash (1)
- Collard greens (1 bunch)
- Tatsoi (1 bunch) — it’s the dark green leaves in the middle
- Lettuce (2 heads)
- Sweet potatoes (4)
With those two huge heads of lettuce, we’ve already made a large salad to go along with dinner, but even with that, our crisper is still overflowing.
Update 28 January. Some of the tatsoi went into several batches of NOT miso soup (post soon), and what remained was sautéed and topped a bowl of fresh pasta. With the lettuce, we made salads nearly every day of the week. To make the salads more interesting, we made a cranberry vinaigrette, a raspberry-peach vinaigrette, and Caesar dressing. Two of the sweet potatoes went into a batch of Oven Fries, spiced with smoked paprika this time. The collards, of course, were slow-cooked, and served as a side.