infinitehotel

• mashed purple-top turnips* and potatoes with sauted onions and spinach*
  
• savory carrot* kugel with chocolate-chili seasoning, baked under chicken wings seasoned with hot and smoky paprika
  
• carrot* and purple starburst daikon* slaw with sesame-lime dressing

Available for more salad: Persian cucumbers, avocado, watermelon radish*, yet more carrots.

* locally sourced

It was a boxed share today, but I got curious about weight, so got out the kitchen scale.

• almost 8.5 pounds of carrots
  
• 5 pounds of purple-top turnips
  
• 4 pounds of watermelon radishes
  
• 2 1-lb bags of spinach
  
• a bag of MiTerra corn tortillas (alas, no hechsher)
  
• a jar of roasted chili salsa, by Kitchen Garden (ditto), so I swapped the two of them for 6 more pounds of purple-top turnips (I have a big carrot backlog, and didn’t think I’d get through more radishes or spinach. Plus? My backpack was already full of roots.)

First thoughts: radish-carrot slaw/salad, perhaps with some of the purple daikon I still have. Savory carrot kugel. Some kind of saute with carrots and spinach. Mashed tatties and neeps, possibly with spinach (and sauted mushrooms if I get some mushrooms). Carrots and spinach in ramen. Roasted roots with grain (farro?) bowls, dressed miso-sesame-ginger-garlic mixture.