This week, we received: some sorrel, some sweet potatoes, some broccoli(!), some kale, and some broccolini.
We steamed and ate the broccoli right away.
I cubed and baked the sweet potatoes with some salt.
I made a sorrel and chickpea “salad” with lemon dressing, inspired by this recipe.
We snacked on the kale but have some left over; it keeps well!
I hid the broccolini in a raspberry smoothie.