Folks, week 2 has brought more radishes, Harukei turnips, kohlrabi, vitamin greens, salad greens, zucchini, strawberries and cherries.
I am mostly concerned about the vitamin greens (they look like skinny collards) and kohlrabi. What are they, and how do they eat them?
I still have plans to roast the turnips, make them soup, and mash them like potatoes. I want to try the Persian mint sandwich with radishes and feta, sautee them in butter, and keep eating them raw in my salads and by themselves.
I have no plans to do anything with the fruit, but eat them lovingly as they are. And the squash is a favorite go-to veggie in our house.
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