week 14 share

Have been doing lots of canning lately, also been making kraut. Hoping everyone is enjoying the veg......This weeks share is full of herbs........

• Toscano Kale (try kale chips: tear kale into pieces toss with oil and salt and roast on a sheet pan in a 300 degree oven until crisp......try spicing things up by adding hot smoked paprika, or dried dill.)
• Carrots (Rainbow blend, nothing quite like a fresh carrot, sky's the limit with carrots, raw, roasted, juiced, shredded in breads)
• Beets (Chioggia, we like beets raw or juiced)
• Herbs (Sage, Parsley, Basil, Rosemary, Tarragon, We use the Tarragon in our potato salad to add some great flavor, Rosemary also loves roasted potatoes)
• Potatoes ( Use the potato with the dandelion greens......add some rosemary, maybe a can of white beans, and make a wicked soup....)
• Dandelion greens ( a simple saute, tossed with garlic, chile, and lemon makes an excellent side)
• Mixed Peppers ( this round of peppers is a HOT one. We have a blend of Korean Green & Japanese Shishito peppers, & Jalapeno)