November 16, 2020
Bountiful Harvest
By Linda Dansbury

As we get closer to Thanksgiving one of the things I am thankful for is the delicious, nutritious, beautiful and abundant harvests we are receiving, and for those of us with the late fall share, we will continue to receive for the next 6 weeks. Here is some of what we enjoyed this past week.

Kale, onion, turnips instead, carrots - made a new salad called Easy Kale Salad with Fresh Lemon Dressing, which I have added to this site, because it is a delicious fall dish! It calls for broccoli, but I used turnips instead. It can easily be made into a main course by topping with some type of protein such as tofu, grilled shrimp or chicken.

Sweet potatoes, onions, turnips, carrots - made mixed roasted veggies. Love to do this because it is easy and delicious. Cut veggies into similar sized chunks so they cook at about the same rate. Place in large bowl and add a bit of olive oil, salt and pepper. I also like to add rough chopped rosemary and/or thyme. Bake in a 375 or 400 degree oven until veggies are nice and brown and tender. I like to make extras so I can have leftovers to put in a frittata. Yum!!

Kale, onions - I made a Cuban Pork shoulder roast in the slow cooker - the recipe didn't call for it, but I added a bunch of chopped kale during the last hour of cooking.

Onions, peppers - I sauteed onions and peppers for a topping on steak - just pointing out that I pulled peppers out of the freezer, and they were delicious.

Bok choy, turnips, radishes, carrots - I made a snack with all of these and a couple of dips - I used the bok choy stems and then I put the leaves into salads.