This week, we’re getting collards or spinach and an onion from Naegelin, shiitake or white button mushrooms from Kitchen Pride, grapefruit from G&S Groves, red leaf lettuce and arugula from Bluebonnet Hydroponics, spring onions from Acadian, cilantro and radish from My Father’s Farm, and either cabbage, carrots or beets (fingers crossed for beets!).
So I’m making:
- Beet slaw with radish and carrots
- Linguine with arugula, pine nuts and parmesan
- Veggie stir-fry with collards/spinach, mushrooms, spring onions and cilantro
- Green salad
- Lamb meatballs (made with onion) and orzo
- Grapefruit bars
We’ve been getting so much grapefruit lately and I’m running out of ideas (and I’ll go nuts if I have to eat any more for breakfast!). What have you been doing with grapefruit?