This week our Bountiful Basket contained:
1 bag of onions + 1 extra
1 bag of carrots
1 bunch of mustard greens
1 bunch of spinach
1 bunch of radishes
I split my basket with my mother again, but that is still a lot of persimmons! So, here are some recipes and ideas I found for using them up:
Persimmon Salsa as an accompaniment to fish
Persimmon Jam, or this version without pectin
There are also several recipes floating around for persimmon desserts that you could try.
As for the mustard greens, one woman mentioned green smoothies when we were picking up our baskets. If you are into that, you could definitely try it out, but the mustard greens have a little bit of a spicy after-bite. Here are some other recipes that look more like what we will be trying out:
Balsamic-glazed Chick Peas and Mustard Greens
Mustard Greens Salad with Quinoa, Feta & Lemon Vinaigrette
Mustard Greens with Beans and Quinoa
Apparently, mustard greens pair well with garbanzo beans (chick peas) and quinoa!
Warm New Potato Salad with Bacon and Mustard Greens
Mustard Greens (with onion, garlic and sesame oil)
Mustard Greens and Pumpkin Pasta
The rest of our basket was pretty straight forward, or things that we commonly eat. And, I came across this recipe in my searching. I am, actually, secretly hoping to get brussel sprouts one of these weeks.