This week, we received: broccoli, asparagus, scallions, sweet potatoes, radishes, and mustard:
I’ve been putting the mustard on my lunch sandwiches. It tastes OK.
Scott grilled the asparagus with some steak for my birthday.
I made scallion and ginger noodles (with chicken) using this recipe.
We’ve been eating the broccoli and radishes raw.
I’m saving the sweet potatoes – I bought a spiralizer (online) to make “noodles” with them.