I’m so excited that it’s berry season. Freshly picked berries are a totally different food than berries that arrive in the winter from lands far, far away. This week, we got some local blackberries. They were awesome. They were also all gone after one breakfast.
I’m not sure yet what I’ll do with the swiss chard that was in the bag, but I may just sauté it in garlic and olive oil. It might also work well in this recipe that I posted last fall. That’s my plan for the green beans, though I may also just simply roast those in olive oil and salt. The red cabbage will likely join some green cabbage in cole slaw and the white sweet potatoes will either become potato pancakes or go into a potato salad. Since we’re starting to get repeats of vegetables here, I’ll likely go back and use some of the recipes I’ve posted over the past 9 months.
In the bag:
White Sweet Potatoes