Happy back to school everyone! I’m going to keep it brief but meaningful this week.
Half Shares
• Spinach
• Eggplant (or zucchini)
• Buttercup squash
• Grape tomatoes (great for lunches)
• Romaine lettuce
• Mini red romaine lettuce (a bonus item as it’s teeny)
• Carrots
• Parsley (if you are adventurous, you may want to try making tabouleh)
• Chinese cabbage (tasty in stir-fries and soups)
• Raddichio/chicory/turnips/turnip greens
• Cantaloupe/watermelon
Whole Shares
• Spinach
• Eggplant (or zucchini)
• Buttercup squash
• Grape tomatoes (great for lunches)
• Romaine lettuce
• Mini red romaine lettuce (a bonus item as it’s teeny)
• Carrots
• Parsley (if you are adventurous, you may want to try making tabouleh)
• Chinese cabbage (tasty in stir-fries and soups)
• Raddichio/chicory/turnips/turnip greens
• Cantaloupe/watermelon
• Field tomatoes
• Radish
• Red swiss chard
• Rhubarb
• Zucchini
• Green peppers
• Beets
And a few ideas for you….
Stuck with zucchini you don’t know what to do with. Try slicing and using the zucchini instead of crust (could work for eggplant also, though you might want to salt the slices and let them sit to reduce bitterness)
Overwhelmed with another watermelon? It makes wonderful juice or smoothies, or can be paired with feta and fresh mint for a delicious salad.
I’m about to try a spinach, tomato and quinoa frittata tonight. Feel free to add your own recipes in the comments sections.
Jennifer