Broccoli-dry pan (1/2 for dinner; the other 1/2 for lunch today)
All spinach; ½ mustard greens and ½ kale- soup with chick peas and farro
The remaining greens- washed,cut,froze
Cauliflower – it looked too good to be cooked, so I washed it and split it between me and the kids for lunch today, will eat plain and raw
All beets and turnips- washed, peeled, cut and roasted them with some oil and salt (turned out very pretty and yummy)
I used the oven to bake the spaghetti squash and leftover acorn squash from last week. I scooped the core and put in the fridge for now; will make pumpkin muffins later in the week
Cabbage-will use over the weekend to make okonomiyaki
https://www.101cookbooks.com/archives/japanese-pizza-recipe.html
Rhubarb and huckleberries- gave to a friend
