2 heads of cauliflower
broccoli
2Anaheim peppers
rutabaga (giant, complete with belly button-ish divot)
beets
turnips
tomatoes
green onions
carrots
salad mix (lettuces)
Napa cabbage
oranges
cilantro
brussels sprout greens
All this should last around 2 weeks, with a few store-bought or frozen/canned veggies in the mix. On the menu tonight: something with beets and rutabaga, I think... Maybe just the beets.... No idea what I'm doing with either one, so we'll see!
UPDATE:
Honey roasted rutabaga
1 large rutabaga, peeled (easier to do than I expected! just use a veggie peeler)
3 T butter
3T honey (eyeball it)
Cut the rutabaga into spears (about 3/4" thick, 3-4 inches long). Melt honey and butter together in a decent size sauce pan. Toss the rutabaga pieces in the honey butter mixture to coat. Transfer to a baking sheet (I oiled mine first) and bake at 450 until crispy around the edges and turning brown. Stir every 10ish minutes.
The votes:
Well, I forgot to stir mine (except once about 20 min in when I sent the huz over and he did it)... So they were a little burnt in places. Overall we both liked it ok, but didn't think it was magnificent. I may try this recipe again the next time we get a rutabaga, but wouldn't buy one just to make this.
