- a bunch of kale
- 5 Ginger Gold apples (they're more green than gold)
- 4 medium yams (the perfect size to have one of as a side dish)
- 12 banana peppers, mostly large, in various stages from green-yellow to almost-complete red
- 1 cucumber
- 1 head garlic
Last week I said I hoped the balance between fruit and veggies would shift some; this week it sure did. (That's good, because I still have pears and apples from last week.) That's a lot of banana peppers, so I'm going to pickle some tonight and then distribute the rest among various meals (stuffed, on pizza or in pasta, not sure what else). Some of the kale and one of the peppers went into a curry tonight along with other veggies and some Thai basil that desperately needed to be pruned.