Monday Munchies: The Veggies that Never End

It’s harvest time and I have a bit of a problem.

Quite an impressive box from Eatwell Farm this week. What to do with it all?  I still have to tackle the pumpkin and serrano peppers, but at least those will store for awhile!

Roasted fennel and shady lady tomato over pasta. Romaine and mustard green salad with cherry tomatoes.

Daikon radish and greens quiche. Romaine and mustard greens salad with daikon and pomegranate.

Slow cooked CSA Roma & Shady Lady tomatoes, frozen CSA basil and garlic. (Recipe via The Emerging Foodie).

Roasted Swiss Chard. Ridiculously easy recipe via on YouTube.


More roasted Napa Cabbage with Soy Vay, over wild rice.


One of my favorite creative cooking epiphanies ever. Used the knowledge I learned from 18 Reasons about flavor profiles and whisked together fennel fronds, pomegranate, honey and labneh for a quick, tasty dessert.

About Meghan A.

creative & professional creative professional | communications, content & community | nasty woman | adventurer & inspiration seeker | bicyclist & feminist | walk san francisco board | current: Adobe Typekit Product Marketing Manager, former: TYPO SF magic maker
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