Things are getting bigger. This week we all got fennel, a bag of potatoes and onions, braising greens, basil, and young leeks. I chose carrots over beets and cabbage over cauliflower since I need to make sauerkraut (more on that later). No fruit this week, I am hoping for some stone fruit next week.
|we heart cabbage|
What I made: Lacto-fermented sauerkraut, basil in pasta, roasted potatoes with leek and fennel bulb gratin, fennel stalks frozen for stock, fennel frond and basil pesto, carrots in kids tummies, potato salad with onions and fennel fronds, braised greens with quinoa.