Summary post

13 Apr

Here’s all the stuff I made with my last box:

1 lbs Empire Apples (VT) – Apple Ginger Galette
1 lbs Mutsu Apples (VT) – Apple Ginger Galette
1 lbs Black Radishes (Quebec) – Black Radish Beer Snack
1 lbs Gold Turnips (VT) – Purple Sun Potato and Gold Turnip Gratin, plus the leftovers as Breakfast Potatoes
1 small head Green Cabbage (Quebec) – Okonomiyaki, Fish Tacos, and many salads
1 1lb bag Parsnips (Quebec) – Actually made a pretty kick-ass parsnip soup with curry and turmeric.  I’ll post that one when I find the camera…
2 lbs Purple Sun Potatoes (ME) – Purple Sun Potato and Gold Turnip Gratin, plus the leftovers asBreakfast Potatoes
1 lbs Red Beets (Quebec) – Haven’t used them, but have devious plans for their demise…
1 lbs Sunchokes (Quebec) – Made the Sunchoke Soup with truffle oil again. This time I swapped cream for two potatoes, and it worked out great. I did add a swish of sour cream to the finished product. Highly recommend.
1 lbs Yellow Onions (NY) – These were an ingredient in just about everything except the apple galette.

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