Just one box this week, as the supplemental tomato share has ended.
I'm going to freeze most of the cilantro for winter recipes by chopping it in the food processor with a bit of water then freezing it in small ice cubes. Thinking that I'll roast the fennel with carrots as a side one night. One night's dinner might have a Japanese theme, with chard oshitashi and quick picked kohlrabi (cut thinly, salt, drizzle with rice vinegar and some sesame oil). I might try a Spanish tortilla with the potatoes and peppers, as I wanted to try making it with peppers.