A new box, a new week, a new post. I’ve come to figure out that my whole week tends to revolve around these little cardboard boxes I receive from FFTY each week, instead of monday – my week starts on Wednesday Night. I unpack the box, looking over each item, read the newsletter thats enclosed, and begin washing and putting away everything while my mind starts whizzing through the possible menu ideas for the next week.

There are just so many possibilities! What amazing things should I make this week? I have a few ideas I’m kicking around, we’ll see how they turn out. I’ve decided to (so far anyways) stick with the larger box that I switched to last week. By last night we had devoured everything that we’d received in it.

So let’s see – this week we received:

• 1 lb Asparagus (substituted for artichokes by my request)
• 3 lbs Navel Oranges
• 2 lb Cameo Apple
• 2 baskets Strawberries
• 2 lbs Garnet Yams
• 1 lb Blood Oranges
• 1 lb Fuji Apples (substituted for pears because the only person who eats pears is Mr. Man, and he doesn’t eat them often enough)
• 1 bunch Red Chard
• 1 bunch Collard Greens
• 1 lb Snap Peas
• 1 lb Red Bell Peppers
• 1 lb Salad mix
• 1 bunch Red Radish
• 1/2 lb Kiwi
• 1 Green Garlic Bulb (meh… would have liked more…)

Last week, we received:

• 8 oz White Button Mushrooms – used in the Kale & Mushroom Meat Loaf
• 3 lbs Valencia Oranges – used in my Orange Ginger Marmalade (recipe to be posted later)
• 3 lbs Yukon Gold Potatoes – used in my Green Garlic and Yukon Gold Potato Salad
• 3 cartons Strawberries – used in my Strawberry Lemonade
• 2 lbs Clementines – used in my Orange Ginger Marmalade (recipe to be posted later)
• 1 head Cauliflower – Steamed and served with Homemade Mayo
• 1 bunch Dandelion Greens – Used in my Ham & Dandelion Greens
• 1 bunch Green Chard – Used to make Chard Pesto
• 1 bunch Red Russian Kale – used in the Kale & Mushroom Meat Loaf
• 1 lb Baby Lettuces – Used in Salads
• 1 bunch Nantes Carrot – Used in a Carrot Cake
• 1/2 lb Spring Onions – used in my Green Garlic and Yukon Gold Potato Salad and in my Green Garlic and Spring Onion Soup
• 1/4 lb Green Garlic – used in my Green Garlic and Yukon Gold Potato Salad and in my Green Garlic and Spring Onion Soup

We still have some of the Chard pesto left over – I plan to use it with some pasta later, so I guess we didn’t use everything up – but the pesto is like a condiment. It’s kind of on par with having mayo leftovers or something like that. Anyhow – it all turned out fabulous and I can’t wait to see what I make this week.