Week 4 started deliciously with roasted turnips and radishes plus all of their greens. A little olive oil spritzed on all and a hot pan in a hot oven for 10 minutes. The greens cook down, everything gets a bit of a crunchy char and some sweetness.
I put the result on a pizza with a little fontina and asiago.
Then things went a bit sideways. When I opened my container of salad mix on Friday, it did not look good. I disposed of all of it and later found out that there was a new washing/spin dry procedure and they did not get things dry enough before packing, hence the early demise. I think that is part of the “Community Support of Agrigulture”, but Lower Valley Farms felt it was on them so they doubled the salad mix for week 5.
I finished everything else, but a bit of dill and some green onions by last Tuesday.
Thursday morning, in preparation for week 5’s bounty and extra salad mix, I used the last of that dill and onions in Dishing Up the Dirt’s Garlic Cashew Cream dressing.
Ready for week 5!
Holy Cow! My box was almost overflowing: Kale, Napa cabbage, Red Leaf lettuce, salad turnips, kohlrabi, cilantro, arugula, spring lettuce mix and green onions.
That’s how it looks when I have it prepped for the refrigerator. Those green topped containers are my favorite for their shape … they fit well on my frig shelves … and the venting on the side and bottom keeps things fresh. The spinners get pressed into use for storage and have the arugula and lettuce mix ready to go. I spin them daily to make sure the greens stay fresh.
And fortunately, I am able to make room for all – looks gorgeous and I look forward to another week of fresh, local vegetables!