We're really excited to be seeing less cabbage and squashes, and more variety in the produce. This week we have anabundance of greens...kale, collards, creasy greens, romaine, brussels sprouts. Tonight we had a choice between a butternut or spaghetti squash, so we opted for the butternut, since it's a bit more versatile. We also had a choice between mild or maple pork sausage, and we went with the mild. That way we can either use breakfast or dinner. I think the maple sausage would've pigeon-holed us into using it for breakfast. I'm also a fan of all the herbs we've been getting. We've managed to stretch their shelf life by wrapping them in a paper towel, and storing them them in a plastic bag in the fridge. The paper towel helps absorb the moisture and prevent the herbs from turning all slimy. I think we had a bunch of cilantro or mint that lasted over a month stored like that. So there's your helpful tip of the day...free of charge!
We haven't quite figured out what we're going to cook with this week's share, but you know we always come up with something good. Stay tuned!