We are back from our trip, but not fully caught up. I am just combining these for my own sanity.
Week 9: Collards, kale, beets, potatoes, lettuce, carrots, basil, zucchini, and garlic
What I made: Southern style collards, braised kale with tomatoes and garlic, lots of salads, red flannel hash with beets and potatoes, shredded zucchini in sauces and bakes, mint/basil/garlic pesto, and the carrots just went straight into the kids bellies within an hour of pickup.
Week 10: Chard, beets, cucumber, double broccoli, carrots, zucchini, spring onions, purple beans, and tarragon
What I plan on making (since pickup was last night): Tempura beans, jerk roasted broccoli, zucchini fritters, stuffed chard with bulgur, spring onion soup, tarragon to dry and in dressings, carrots are gone in bellies already, and the beets... TBD.