This week, we received: a half bok choy, radishes, turnips, purple kale, and green onions.
I roasted the turnips (from this week and last week) with honey and warmed the kale for a salad that we ate with mushroom ravioli.
I made a chicken and yakisoba noodle stir fry with the bok choy and green onions (and a carrot and some snow peas). (OK – I haven’t made this yet – but I will later today.)
And the radishes wait for next week. We had a cookout on Saturday for Scott’s lab – and we had leftovers that we’ve been eating. And we had dinner out on Sunday, so this was an easy cooking week for me.