Not only did we get six sweet potatoes, we were also able to trade the dandelion greens for another bag of wheat berries.
So for this week, in total, our share included:
- Sweet potatoes (6)
- Green garlic (1 bunch)
- Grapefruit (3)
- Beets (1 bunch)
- Curly kale (1 bunch)
- Chard (1 bunch)
- Dandelion greens (1 bunch), traded for more wheat berries
- Wheat berries (1 bag)
Plus, we were able to pick up a few bunches of I’itoi onions from the surplus basket.
When dandelion greens show up in our share, we always head on over to the trading table; we just cannot figure out a way to prepare dandelion greens in a manner that we find palatable. They’re way too bitter. This time, we got another bag of wheat berries, which, for some reason, are generally not as popular with other CSA members. Fortunately, we like them; plus, they stay good forever.
Update 2 April. As always, we just ate the grapefruit. We’re quite predictable that way, but it’s also true that, this year, the grapefruit have come in extra-sweet. Probably the best-tasting crop in the last five years. We did eat a couple of sweet potatoes, but that was when we needed something fast, so we just popped them in the microwave. We’ve been using the green garlic here and there; it has a stronger garlic taste, so we’re more sparing in the amount we use, but we’ll go through it. The beets we did up (along with last week’s beets) as Slow-Baked Beets with an Orange Gremolata Sauce, and we steamed the beet greens (and chard) for sides. The Curly kale went into a batch of Kale and Dried Mushroom Pesto. We had some on toasted whole-wheat bread, and the rest on whole-wheat pasta. And we did have some wheat berries cooked up along with rice when we made a large batch of Beans & Rice.