In the bag this week, we have:
Mixed Beets
Parsnips
Cilantro
Baby Bok Choy
Satina Yellow Potatoes
Leeks
Red Radishes
Celeriac
Honeynut Butternut Squash
Eggs
Here are some recipes we might make this week. If you make one, leave a comment about how it turns out.
- Good bread + good butter + sliced radishes + salt = heaven
- Creamy Coconut Parsnip Rice with Caramelized Butternut Squash from Choosing Raw
- Beet Fritters from Yotam Ottolenghi (substituting cilantro for most of the herbs and regular onion for the spring onion)
- Kimchi Bao (from Tigress in a Pickle) with Sautéed Shitake, Bok Choy, and Leeks (substituting bok choy for kale)
- Versatile Grain and Veggie Salad with bok choy and roasted beets/parsnips/potatoes/radishes/celeriac/squash
- Peach and Roasted Beet Salad from Not Eating Out in New York (substituting home-canned peaches for fresh, skipping the fresh pepper and basil, and adding a little chili powder and dried basil to the dressing)
- Polenta with Celeriac and Mushrooms (maybe substituting bok choy and hard cider for mushrooms and red wine)
