1lb sweet potato
2 Bartlett pears
1 box kiwiberries
1 bulb fennel
2 Red Bartlett pears
2 Gala apples
1 bunch Lacinato Kale
1 bag black grapes
This was a very tasty box. All the fruit went quickly, and the apples arrived just in time for Rosh Hashana. I was able to enjoy them with some local honey from Eric’s coworker and a pomegranate off of my backyard tree (this is also why there is only one apple in the photo… the other got used up *really* fast). The kale became kale chips.
The sweet potato and fennel actually got cooked! I know I haven’t shared a recipe in a while, but I had some nights where Eric worked late and I was able to play around a little.
That’s a veggie burger on a bagel, non-box broccoli, and my sweet potato/fennel creation. I based it on this sweet potato and fennel hash recipe, but only sort of. I definitely didn’t include any bacon, but I did make it sweet and spicy. I cooked the onion and fennel in olive oil together, then added the chunks of sweet potato and cooked until they were done. I mixed together some brown sugar and whiskey and then poured that over the veggies until it thickened into a nice glazey sauce. Seasoned with salt, pepper, and cayenne for a great sweet and spicy side dish that I ate for days.
That’s it for the box I think, but I have one more thing to share. My husband is awesome sometimes. Like when I wake up on a Sunday morning to the smell of pancakes and wander out to find a stack of them ready for me to eat. Chocolate chip pancakes, no less!