• beets
• radishes
• beet and radish greens
• red Russian kale
• garlic scapes
• arugula
• spinach
• cilantro

With these ingredients, and given the rainy, blustery-for-June forecast for the next couple of days, here’s what’s cooking this week:

• cilantro pesto – I went a little afield on this one, adding some garlic scapes because we didn’t have enough cilantro. It will probably go on sandwiches with some of the insanely delicious herb roasted turkey from Seward Co-op. I might even throw some thinly sliced radishes into MY sandwich, for crunch.
• roasted beet salad with arugula, wheat berries and feta – I will add the spinach into this salad. We split our share with some friends, so we often wind up with smaller quantities of a lot of things. Arugula and beets are friends, beets and feta are friends. This should be tasty!
• garlic and cashew noodle salad – I picked up some extra baby bok choy for this bad boy. Bok choy = fun to say!

• kale and sausage soup – no link for this one, because it’s a staple so it lives and constantly evolves in my head. This is how it will go down this week:
  1. Brown some of Seward’s kick-ass italian sausage and set aside, leaving oil in pan.
  2. Caramelize some onions in the leftover sausage oil. Maybe throw in some leftover green garlic.
  3. Add thinly sliced yellow potatoes.
  4. Add water or chicken stock to cover. Let simmer until potatoes are half-tender.
  5. Add white beans (I have some left from earlier in the week, but canned will also do).
  6. Chop kale and beet and radish greens and add to pot.
  7. Add salt, pepper, and red pepper to taste, and simmer until you feel good about it.