Box Contents: March 19, 2010

As expected, this week's box included:

• Savoy Cabbage
• Adolescent Lettuces (swapped for more turnips)
• Butternut Squash
• Fennel
• Leeks
• Portuguese Kale
• Red Spring Onions
• Baby White Turnips
• Chantenay Carrots

The first dish of the year was roasted vegetables, using ingredients from the box and a few we had on hand:

Roasted Vegetables

1 cup Brussels sprouts
1 cup baby white turnips
1 cup new potatoes
1 cup Chantenay carrots
1 cup red spring onions
small handful peeled garlic cloves

Preheat oven to 400 degrees Fahrenheit.  Dice all vegetables to an even size and toss with salt, pepper and olive oil.  Roast for 30-40 minutes, stirring occasionally.

We also made Savoy Cabbage and Sausage Soup from Every Night Italian: 120 Simple, Delicious Recipes You Can Make in 45 Minutes or Less. Of course the sausage we used was vegetarian, but my omnivore husband Sean was quite happy with the result.

Other dishes planned for this week include:

• Portuguese Kale and Potato Soup
• Butternut Squash and Leek Soup