Winter Vegetable Shares: Mid November

BRUSSELS SPROUTS - halve + saute with garlic + cumin

ORANGE & RAINBOW CARROTS - oven-glazed with cardamom + ginger

LETTUCE - with baked goat cheese

POTATOES x 3 - Hasselback gratin 

LEEKS - braised with lemon + parsley

PURPLE DAIKON - slaw with lime

BOK CHOI - with pork wontons in broth

YELLOW ONIONS - caramelized onion relish

SPINACH - classic salad

RED KALE - raw salad with apples + pecans

TURNIPS - slaw with sesame + lime

RED & GOLD BEETS - rosemary roasted beets

COLLARDS - Southern-style with ham

GARLIC - smashed potatoes

BRUSSELS SPROUTS - halve + saute with garlic + cumin

ORANGE & RAINBOW CARROTS - oven-glazed with cardamom + ginger

LETTUCE - with baked goat cheese

POTATOES x 2 - Hasselback gratin 

LEEKS - braised with lemon + parsley

PURPLE DAIKON - slaw with lime

BOK CHOI - with pork wontons in broth

YELLOW ONIONS - caramelized onion relish

SPINACH - classic salad

RED KALE - raw salad with apples + pecans

TURNIPS - slaw with sesame + lime

RED BEETS - rosemary roasted beets

BRUSSELS SPROUTS - halve + saute with garlic + cumin

ORANGE CARROTS - oven-glazed with cardamom + ginger

LETTUCE - with baked goat cheese

POTATOES - Hasselback gratin 

LEEKS - braised with lemon + parsley

PURPLE DAIKON - slaw with lime

BOK CHOI - with pork wontons in broth