Beets - Large, round and red. Perfect for salads, pickling, and making cake (see below).
Turnips - Purple top variety given with the greens. The root can be eaten raw or cooked, and the greens are good for stir-fries or soups.
Garlic (Spanish Red Roja and Polish White) - This garlic was just harvested yesterday and is fresh. It should be used soon or dried for 2 weeks for longer storage.
Swiss Chard - Beautiful red, yellow and white ribbed leaves. Great for soups or braising.
Collards - Don't you love these greens?!?! They are chock full of vitamins.
Parsley - A clean tasting herb, good for freshening your breath.
And the recipes are....
Coconut Milk and Greens
4 cups greens (kale, spinach, Swiss chard, turnip, collards)
1 tsp. olive oil
1 onion, chopped
1 cup coconut milk
A bit of fresh basil
Sauté the chopped onion in the oil, then add the basil, coconut milk and greens. Let steam until mixture comes to a soft boil. Serve over rice or pasta.
Grated Beet Salad (Moosewood variation!)
Beet Cake by Pearl Whitley