This week’s haul was: Swiss chard, radishes, spinach, basil, salad mix and two peonies, which are perfuming the entire house as I speak. We’ve already made use of the salad mix and basil in today’s sandwich dinner.
The best meal from last week was a combination of last week’s spinach and the week before’s potatoes, in a Potato and Spinach Curry. The recipe actually called for sweet potatoes, but worked quite nicely with regular spuds.
In the cold of earlier in the week, I also dug out an excellent comfort food recipe: Swiss Chard with Pinto Beans and Goat Cheese. It’s normally more of a Fall dish, but the beginning of this week definitely warranted trotting it out.