Tangerines, apples, spinach, green onions, asparagus, butter lettuce, pea shoots, green chard, and yukon gold potatoes.
Here's what we'll be cooking/eating this week:
spring rolls and shrimp stir-fry with pea shoots, green onions, and carrots in citrus soy sauce
roast chicken with new potatoes and sauteed chard/spinach blend
chicken and spinach quesadillas with salad served with beet salad
feta, bacon and asparagus fritata with potatoes and fruit salad
pasta primavera with asparagus, peas, carrots, sundried tomatoes, green onions served with beet salad
Our FP boxes have exceeded our expectations and the produce is lasting even longer than I thought. I still have two beets leftover from last week which will go into salads this week, and the peas from last week were frozen so they will last much longer. I am beyond happy with our decision to start purchasing our produce this way. Each week is a pleasant surprise and I'm being forced (happily) to try new recipes and cook healthier with better ingredients. While we still eat meat on a regular basis, we are branching out and eating 1-3 meatless dinners a week because of the abundance of fresh vegetables we now have on hand.
The Food Whore