Once it hits spring, we switch from a medium share to large share at our local farm and with the 12yo home for all but one of her weekly meals, this switch could not have come at a better time. We are going through LOTS of food at el castillo. This stash is obviously going to occupy me in the kitchen today and that, too, could not be better-timed. The sweet potato mountain is out of control, the greens must be dealt with, and my head could use some of the peace that comes with cooking.
Here’s what I picked up: chiogga beets, golden beets, bok choi, carrots, chard, kale, spinach, fennel, parsley, lettuce, spring onions, sweet potatoes (ugh), red radish, and rutabaga.