1 bunch greens (probably collard)
1 bunch huge beets
1 small bunch turnips
1 small butternut squash
green beans
1 full size tomato
2 roma tomatoes
a dozen or more cherry tomatoes
a half dozen assorted hot peppers
1 small bunch cilantro
1 medium green bell pepper
1 mystery vegetable (gourd? squash?)
Left over from last week:
2 Kohlrabi
Here is a closeup of the mystery vegetable:
This week I will cook the green beans with some sliced almonds and maybe the roma tomatoes.
I want to make mixed greens (with the collards, and maybe the beet tops and turnip tops) cooked with apples. (thanks to Nancy Bagnulo for the idea!)
I will roast the beets this week, maybe along with the butternut squash, the turnips, and the mystery vegetable.
I am giving the assorted hot peppers away again this week.
That leaves the cherry tomatoes and the cilantro. Not sure what I will do with these yet, but I am thinking maybe using them together in some kind of relish.
As a side note, I have not written since last Thursday. I have cooked, but nothing with any new recipes. Friday night I pulled out some frozen pulled pork bbq, served it on a whole wheat bun, and paired it with green beans and radish/turnip chips.
Yesterday, I used the rest of the cherry tomatoes in a tomato and avocado salad. Delicious!
The mystery veggie this week looks like an acorn squash, but I can't see the bottom... if instead of being pointy-down like acorn squash, it has a flat bottom, like a pumpkin, it might be a buttercup squash.
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