Farm share, week 17

• three pounds of sweet potatoes
  
• two heads of cabbage (I chose smaller red ones over larger green ones, because red cabbage makes better kraut)
  
• three pounds of purple-top turnips
  
• two pounds of carrots
  
• a pound of salad greens (I swapped half for another pound and a half of sweet potatoes)
  
• two bunches of hearty leaves (I chose two bunches of collards, because I still have last week's kale available)

First thoughts: maybe I should have swapped half the purple-top turnips for yet more sweet potatoes or a green cabbage, since I don't think in turnips very fluently?* Red sauerkraut. Sauted collards and sweet potatoes with onions, chickpeas, and berbere spice/hot sauce. Split pea soup with barley and sweet potatoes, possibly some turnips, also onions and tarragon. Fermented turnips, or roasted, or sauteed with something buttery.

* We never had turnips growing up, because Dad only like them cooked, and Mom only liked them raw.