Contents of my Winter share from the Mt. Rainier site:

• Beauregard Sweet Potatoes
• Gold Potatoes
• Green Cabbage
• Orange Carrots
• Parsnips
• Rainbow Chard
• Red Beets
• Spinach

Lots of long-lasting vegetables and these sweet potatoes are massive, clocking in at about 2 pounds each. The sweet potatoes, parsnips, potatoes, and beets are great for roasting on cold days. Mix and match with the chard and spinach for hefty salads.

Here’s a roundup of combo recipes:

Swiss chard curry with potato https://www.thevegspace.co.uk/recipe-swiss-chard-new-potato-dhal/ — “I tend to use the leaves as I would spinach or kale, but that misses the point of those beautiful, colourful stems.  I hope you’ll find this delicately spiced curry a delicious way to enjoy the whole chard stalk, from top to bottom.”

Spicy peanut chard and cabbage salad https://honestcooking.com/spicy-peanut-cabbage-chard-salad/

Chard and raw beet salad https://www.thekitchn.com/recipe-sauted-rainbow-chard-wi-55916

Chard with roast sweet potato salad https://foodcourage.com/rainbow-chard-with-sweet-potatoes-and-mushrooms/

Carrot-beet muffins https://dishingupthedirt.com/farm-fresh/carrots/carrot-beet-morning-glory-muffins-honey-hazelnuts/

Carrot-parsnip soup https://www.sainsburysmagazine.co.uk/recipes/soups/carrot-parsnip-and-ginger-soup