Here she is:
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1 lbs Empire Apples (VT)
1 lbs Mutsu Apples (VT)
1 lbs Black Radishes (Quebec)
1 lbs Carrots (Quebec)
1 small head Green Cabbage (Quebec)
1 1lb bag Parsnips (Quebec)
1 2lb bag Rainbow Mix Potatoes (ME)
1 lbs Red Beets (Quebec)
1 lbs Red or Yellow Onions (NY)
1 lbs Sunchokes (Quebec)
I think I’m gonna obliterate much of this box by making borscht. Not a watery pink broth but a big hearty, beefy, chunky borscht. That will use up the beets, some carrots, onions, cabbage, potatoes, and maybe a parsnip. Although, I wanna hold onto the parsnips for that curry turmeric parsnip soup I didn’t get a chance to post last time.
For the black radishes, I will either make that awesome Black Radish Beer Snack again, or I’ll try frying them into little pancakes with scallions. I bet those would taste rad with my leftover Katsu sauce from the Okonomiyaki.
The sunchokes will probably wind up in Round 3 of the Sunchoke Truffle Soup, unless anyone has a fresh idea.
When soup season is over, I will probably cry. Just a heads-up.