Red Veggie Week

When I opened my newsletter from Lancaster Farm Fresh, four of the eight items had the word “RED” in them.

I am a firm believer in eating by color. I even have the book from Williams Sonoma that tells us how great those rainbow of color veggies and fruit are for us.

According to the book, here is what red veggies bring to us.

“Red fruits and vegetables provide antioxidants for protection and healing. Promote heart health. Promote urinary tract health. Help reduce the risk of certain cancers. Improve memory function.”

Here is what we got this week. That black futsu squash (which happens to be orange at the moment). That Italian style chicory. Bok Choy. Onions. And the four “red” items.

Red radishes. Red bell peppers. Red romaine. Red potatoes.

I include the potatoes because I will parboil them and use them in potato salad, including their skin. With organic veggies, I don’t mind using the skin.

Besides the vegetables this week, my fruit share included these items.

Honey crisp apples. Asian pears, KIWIBERRIES! Again. We really like these berries. A great snack.

This was a cheese week too.

Three cheeses. Once a month. Every month is different. We have had no repeats in five deliveries. A smoked gouda. A sheep’s milk ash cheese. And, a lavender goat cheese.

We also got 2.5 pounds of chicken wings and a couple of skinless chicken breasts in our chicken share.

This basket, with our Friends and Farms basket, means no trips to the grocery store again. Unless we run out of toilet paper.