This week has been a busy one – we’ve managed to install a whole lotta crown molding – in addition to finally getting baseboards put in to the kitchen area, trimming out the new pantry door, and getting some painting done. Sadly, we were so busy that it didn’t give me a lot of time to cook. I did however, make up a few dishes.

Let’s see – I made an au gratin dish with the yukon potatoes. Unfortunately, although it was tasty – the recipe requires some work before I can post it. The Broccoli we served steamed with a little bit of Mayo. The Radicchio, Kale, and Collards were made in to a vaguely creamed greens dish I called St. Andres Greens. The mushrooms, Fennel and one of the apples was used in a Curry, and the carrots were braised with some lambshanks and other root vegetables.

My box this week promises to be a little more cook-intensive. I received:

• 1 bunch Nantes Carrots
• 3 Beets (and greens)
• 4 Ruby Grapefruit
• 1 bunch Broccoli
• 8 oz Mushrooms
• 1 bunch Flat-leaf parsley
• 1 head Green Leaf Lettuce
• 1 bunch Peagreens (Pea Shoots)
• 1 Bunch Collards
• 1 bunch Red Chard
• 2 lbs Red Onions
• 2 lbs Tangelos

I’ve already planned out some of it. Since my last attempt at sauteing the Peagreens turned out so well I decided that this time I would use them fresh – atleast until I can figure out what I did wrong. So I used the peagreens and the lettuce to make a salad mix. I also included the green tops of the carrots. They have an interesting flavor. I de-stemmed the beets, and divided the leaves in to two bunches, along with the collards and the chard for two pre-mixed cooking greens sets. I’m a little at a loss as to what to do with the beets just yet – I’ve never (successfully) cooked beets before. Should make for an interesting week.