Summer CSA 2016: Week 3

This week, we received: more chard, another bok choy (1), some dill, some sprouts, some lettuce, and a sweet potato.

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I roasted the sweet potato.

I ate a salad with lettuce and sprouts.

I made chard pesto, inspired by this recipe. I used Parmesan cheese, almonds, some lemon, garlic, salt, pepper, and olive oil. We ate the pesto with pasta.

The bok choy and dill haven’t been eaten yet – but this recipe looks good!

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