Green chard, red chard, rainbow chard, beets, arugula, kale, zucchini, yellow squash, eggplant, romaine, green lettuce, red lettuce, radishes, cabbage, collards, cucumbers, basil, garlic, shallots...
This year, we decided to join a Community Supported Agriculture group here in Baltimore. This means we get lot of fresh organic veggies (everything listed above this month) every week! Sounds great, and it is, however it is quite a challenge to get through all the veggies before the next round comes. And we're even halving a share with Clare, Stephen and Maeve!
It has been fun to find new recipes that utilize these ingredients. We've made a delicious kale and chard tart quite a few times, eaten lots of greens sauted with garlic, and this week we made beets and beet greens with butter and horseradish. Yum! I hadn't had a beet since I left home!
The beets were so pretty cooking, I had to take a picture.
If anyone has any recipes they especially love, please send them my way!
