This week's bounty: celeriac, Corbaci peppers, French breakfast radishes, green butterhead lettuce, green kale, green mizuna, red leaf lettuce, spaghetti squash, Yukon Gold potatoes
Salad of butterhead and red leaf lettuce, radishes with leftover tomatoes and green beans from last week.
Celeriac: celeriac and fennel soup from Sylvia of Feasting at Home
Corbaci peppers: Gotta tell ya. I'm peppered out. Just added them to eggs for an omelette.
Green kale: sauteed briefly with garlic and olive oil. Then added chicken broth to steam. Finished with garbanzo beans.
Green mizuna: sauteed with olive oil and garlic and served over rice with toasted pine nuts.
Spaghetti squash: spaghetti squash with basil parsley pesto and sauteed shrimp from Julia at The Roasted Root
Yukon Gold potatoes: simply mashed