Cut up two small beets and the two radishes from this week’s box. A few small taters. A small orange tuber from a spring share and one carrot. Drizzled a little olive oil, balsamic vinegar, salt and freshly ground pepper and thyme and roasted.
I saved broccoli and cauliflower stalks, the radish, beet, and carrot tops for a stir fry tomorrow. Will add spinach and other veggies to stir fry and serve with noodles tomorrow.
Served the two side dishes with black bean burgers using spinach leaves instead of lettuce.
Submitted by CSA Member Kathy who picks up at the Newport site.
