In this week’s share:

• Green Crisp Lettuce
• Fennel
• Carrots
• Chioggia beets
• Peppers
• Green Beans
• Keuka Gold Potatoes
• Garlic
• Sweet Dumpling Squash
• Broccoli

In this week’s share:

• Thyme
• Red Beets or Chioggia Beets (not sure which variety we have yet)
• Long Green Peppers
• Green Bell Pepper
• Green Beans (these are actually handpicked, and the difference is noticeable!)
• Sweet Potatoes
• Zucchini
• Cherry Tomatoes
• Green Kale
• Broccoli

In this week’s share:

• Swiss chard
• scallions
• green kale
• broccoli
• zucchini
• romaine lettuce
• radicchio
• beets

Sadly, we didn’t have time to do anything fun with these veggies, and actually had to give some of them away. More photos and recipes to come in a few weeks’ time.

Lately, roasting has been my preferred way of preparing vegetables for a quick dinner. It’s so simple that recipes and measurements aren’t really necessary. It also works especially well for some of the vegetables we’ve gotten recently in our CSA share: carrots, broccoli, and white salad turnips.

Preheat oven to 350°F. Cut vegetables into pieces of similar width, and toss them with salt, pepper, and a generous amount of olive oil (enough to coat the vegetables). If desired, add several pinches of red pepper flakes, rosemary, or another herb/spice.

Line a roasting pan (or baking sheet) with aluminum foil, then place vegetables in pan in a single layer. Place in center of oven and roast, turning vegetables every 10 minutes, until they are tender and lightly browned, about 30-40 minutes. Serve immediately.

In this week’s share:

• Romaine Lettuce
• Salad Turnips
• Bok Choy
• Baby Arugula
• Broccoli
• Cilantro
• Carrots
• Sugar Snap Peas
• Swiss Chard

Still looking for time to make a slaw with last week’s kohlrabi. *sigh*

I have a feeling there’s going to be a lot of salad for lunch this week. (Sorry, Habanero.)