I’m rolling the last two weeks into one post. We had a busy couple of weeks and weren’t able to get to our veggies as much as we have in the past. We haven’t been getting any spinach, although we’re not lacking in leafy greens! We still got lots of kale, Swiss chard, and lettuce greens. We’re also getting beets, turnips, kohlrabi, red cabbage, snap peas, and string beans. As usual, we roasted our kohlrabi and cabbage. We roasted the cabbage with butter instead of olive oil and it turned out delicious. If you like roasted Brussels sprouts, I recommend trying roasted cabbage with butter, salt and pepper. We made a pea and mint risotto with the snap peas. It sounds like a strange combination, but I make it for my clients and it’s usually a favorite. We made one other delicious recipe this past week: pork chops stuffed with sun-dried tomatoes and kale. The original recipe calls for spinach, but we only had kale.