Eggplant and zucchini-peel, cut in wheels, bake with olive oil and herbs to serve as a side for rice/polenta
Acorn squash- bake; will use later in the week to make pumpkin cookies
Lacinato kale, winterbor kale, mustard greens- wash and cut it all up ; half I froze with some of the peppers and onions; the other half I made into a green quiche
Sweet potatoes- made mashed sweet potatoes (kids’ fav)
Salad with radishes- work lunch for today
Tomatoes- will leave on counter to further ripe
Peppers- will stuff some with quinoa and veggies over the weekend; the rest I will freeze
