This week’s contents:

• Baby Green Bok Choy
• Green Chard
• Lacinato Kale
• Purple Carrots
• Radicchio
• Red Radishes
• White Acorn Squash
• White Garlic                                                                            

Storage

Radish greens, separated from the red radish, will wilt first. That’s on the list to sauté tomorrow. Most of these greens have very good fridge life, especially the bok choy which keeps much like green cabbage. A quick check of my white acorn squash shows no bruises or scratches, so those will be fine for several weeks. If you’re prepping for Thanksgiving, I think this entire box, minus the radish greens, would easily keep 9 days.

Meal prep

I might separate the leafy parts from the stems of the green chard and the lacinato kale. Then dice up the stems for adding into various recipes. The acorn squash, carrots, and radishes can all be roasted together.

Some recipe ideas

Lots of leafy greens (bok choy, green chard, radish greens) that can be easily sautéed with white garlic.

Especially if you’ve meal prepped as above, this Lacinato kale salad with roasted squash would be simple to throw together. Similarly, this dish from an internet search: Moroccan-spiced carrot and radish salad. Or this Winter Kale Salad with Radicchio and Roasted Beets, with roasted acorn squash instead of/in addition to beets.

Purple carrots can be a showstopper, like in harissa & honey roasted carrots with labneh & dukkah.