Green Leaf Lettuce, Beets (with their greens), Scallions, Basil, Thyme, Broccoli, Cabbage, ZucchiniHARVEST MOON ORGANICS (split share)
Chard, Leaf Lettuce, Head Lettuce, Beets, Kohlrabi, Red New Potatoes, Cucumber, Zucchini, Snow Peas, Broccoli, KaleWHAT'S COOKIN'?
- My new favorite potato salad– Warm Potato Salad with Goat Cheese – a non-mayo-based salad, great flavor and a huge crowd pleaser
- Grilled zucchini tossed with a little sherry vinegar, olive oil, finely minced mint, chopped Marcona almonds and crumbled feta cheese; season to taste with salt and fresh black pepper. Serve warm or at room temp.
- One-Skillet Pasta with Chicken and Broccoli – only this time I’m skipping the chicken and doubling up on the broccoli.
- Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter from this book – great recipe; great book. Highly recommend both!