Thank you guys so much for all the awesome comments, encouragement and advice on yesterday’s post!  I managed to eat breakfast (leftover apple compote) this morning, and I have a batch of kale cheese muffins on deck for the rest of the week. And based on your advice, I have decided to add a breakfast “meal” to each weekly plan so that I’ll have an idea of what to make ahead for breakfasts each week. **Fingers crossed for success in the breakfast arena!**

Here’s what we’re getting in our Local Box this week:

• Tangerines – Orange Blossom
• Fennel – Oak Hill Farms
• Red Beets – Naegelin
• Various Lettuce – Acadian
• Arugula – Acadian
• Red Swiss Chard – Acadian
• French Breakfast Radish – Acadian
• Apples – Apple Country
• Turnips – Naegelin
• Meyer Lemons – G&S

I’m particularly excited about the radishes since I’ll get to make radish tartines (pictured above) on Wednesday night. I’ll probably swing by Upper Crust or another local bakery on the way home from work to get a loaf of nice wheat bread. Here’s the rest of the game plan:

Wednesday: Radish tartine with arugula/lettuce salad
Thursday: My sister is having a baby! We’ll grab dinner with my mom at St. David’s or nearby, probably.
Friday: Turnip gratin, arugula/lettuce salad
Saturday: Potato-Fennel soup, radish butter on toast
Sunday: Easy borscht, radish butter on toast
Breakfast: Tangerine pudding (will also use meyer lemon juice for this)
Monday: Chard frittata made with duck eggs
Tuesday: Leftover awareness day