We are eating quite well this winter so far.  Box #2 had Swiss chard, organic salad greens, spicy salad greens, spinach, fresh sage, two types of radishes, turnips, and Yukon Gold potatoes.

And I have been substituting up a storm – Apparently recipes have become mere suggestions that I really don’t even actually consider following.  For example:  “Sauteed Kale with Garlic and Red Onions” became Chard with garlic and Walla Walla Sweet Onions, Cranberry Apple Tart (that photo on the far right  using apples and cranberries from Box #1) which was supposed to use pre-made pie crust, got a completely made up tart crust made out of frosted shredded wheat crumbs.

Actually, the frosted shredded wheat leftovers have become kind of an obsession.  I have been saving the shredded wheat leftovers for quite some time being absolutely sure somehow I could bake with them.  I have two gallon sized zip lock bags full.  😦

When I made the cranberry apple tart, I searched online and found an experimental tart crust made with shredded wheat, but I didn’t even fully follow that.  The tart was yummy, but the crust was VERY, VERY sticky – the left over “frosting” from the frosted shredded wheat got me.

Next, I used some of my frozen pumpkin puree for Pumpkin Cheesecake Bars, again with a shredded wheat crumb tart crust instead of a graham cracker crust.  The flavors worked great, but the crust was still very sticky.  I can tell I need to keep adjusting the recipe, but we will keep eating tarts until I am successful – as God is my witness, I WILL bake with my shredded wheat crumbs!  I admit, this has become a personal problem….

Since it is winter, we have had lots of stews and hearty potato soups.  I really enjoyed the added flavors of the turnips in stew.  My husband keeps calling them rutabagas because he knows I cannot NOT correct him – another personality flaw of mine.  I hope my farmer comes up with rutabagas for real soon.  🙂