Tantre farm share, Fall extension, week 1

Bottom row (left to right): big chunk of a massive winter squash, spicy salad mix, turnip greens (and a few wee turnips attached, 1 qt beans, Brussels sprouts, big bunch of parsley
Middle row: beets, onions, purplish broccoli, red peppers, purple potatoes
Top row: Easter egg radishes, bag of spinach, bag of baby greens, Italian kale, carrots, russet potatoes

• I still have some eggplant and red peppers leftover from last week which, when combined with this weeks' red peppers and onions will become roasted red pepper and eggplant soup. With a salad of spicy greens and Zingerman's farm bread (on sale this month) it should make a comforting meal now that the weather is cold.
• The broccoli will go into broccoli cheese soup--I might freeze this if we are all souped out from the previous soup.
• Spanikopita with radish greens, turnip greens, and spinach will make good use of those greens, served with a salad of baby lettuce, parsley and roasted beets.
• The kids will get homemade pizza while Brian and I have calzones with turkey Italian sausage, feta, kale and roasted red peppers.
• The radishes were a bit strong when eaten raw last week so this week we'll be eating them cooked--braised radishes to be more specific, served with mashed russet potatoes, roasted Brussels sprouts, and pork chops.
• The green beans look a little tough, so they'll get slow cooked with a slice of bacon and onions and served with hot sauce.
• I'm going to steam the big hunk of winter squash and puree it; I'll freeze some and use some in pumpkin turkey chili.