- 2 bunches Red Russian Kale
- 1 lb Sugar Snap Peas
- 2 bunches Red Chard
- 2 bunches Red Bok Choy
- 2 bunches Raab
- 2 bunches Chioggia Beets
- 2 bunches Carrots
- 2 bunched Fennel
=18.5#
Phew, this is a big share! Given how well the grilling worked last week plus how hot it is, I'm planning to once again do a miso glaze for the boy choy, fennel, and carrots tonight. Some of the chard went on a pizza last night (had to get that made before the heat wave) and I need to decide if I will make the kale chips of awesomeness. (RRK is not the best type for them, but they're never bad. :) We've all been munching on the snap peas raw, of course, and I'm thinking shredded beet salad for the chioggias.
ETA: The grilling happened as planned (more or less -- the tank ran dry in the middle and I had to swap it out which resulted in some uneven, but still yummy, results) but I also ended up making a massaged kale salad with avocado, carrots, beets, and sunflower seeds. Nomnomnom.