Contents of this week’s box:

• Chioggia Beets
• Jerusalem Artichokes
• Little Gem Romaine Lettuce
• Purple Carrots
• Purple Daikon Radishes
• Purple Gold Potatoes
• Red Onions
• Scarlet Turnips                                         

Purple carrots: Roasted Purple Carrots with Black Sesame Dukkah

Purple Gold potatoes: “bred to maximize flavor and nutritional value, and to that end they do not disappoint. Their bright red-violet skins and creamy golden flesh pack high levels of vitamin C and antioxidants, along with a rich, nutty taste and pleasingly firm texture. Purple Golds are suitable for use in all preparations, whether roasted, boiled, or fried.”

Purple Daikon Radish: Fancy toast with yogurt and peanut salsa: “Thick coconut yogurt, peppery purple daikon radish, and a lime and chile peanut salsa inspired by salsa macha come together for this savory yogurt toast created by Filipino American chef Woldy Reyes.”

Scarlet turnips: looks more like common white turnip, tastes more like a harukei turnip. Oven roasted miso glazed scarlet turnips, skillet braised scarlet turnips.

Red onions: Lots of pickled red onion recipes out there, but try this lime juice pickled red onion recipe.

Winter salads:

Winter greens salad with shaved beets and parmesan – “Shaving raw beets releases their natural sugars. Bitter, spicy greens, sweet beets, savory cheese, and a tart vinaigrette pack the salad with huge, but balanced, flavors. Toasted seeds are an easy way to add crunch to a salad.”

Shaved root vegetable salad – calls for beets, radishes, and carrots, all of which are in this week’s box!

Purple daikon salad with golden beets and bok choy – replace golden beets with the Chioggia beets