Man, oh man, did I eat well in May thanks to Bread and Roses. Here’s a recap of veggie hauls from weeks 4, 5, and 6. (Confused what this post is about? Click thru, start here!)

My week four share contained peas, a bouquet of root veg (turnips, beets, and carrots!), and a big ol’ bag of salad greens.

Later that week, T and I grilled out with friends, and I used the greens and carrots to craft us a kickass salad. (Not to brag, but I make a mean salad.) I also brought the beet roots to play a part in some perfect veggie kabobs. They were joined by grocery store zukes, shrooms, and onions, plus surf-n-turf steak and shrimp.

Week five’s haul contained more carrots… and as a big fan of these rabbit-y roots, that was alright by me! I ate some raw, some roasted. I also received a menagerie of greens: bok choy, a head of lettuce, cilantro (perfect for tostada night!), and lovely, lacey kale.

My favorite way to eat kale is in a quiche, so I made this lovely kale-Gruyère-lemon thyme pie with a flaky, buttery, scratch-made crust. Delish!

And that brings us to week six: featuring some staple aromatics (curly garlic scapes and onions) and that delectable duo: carrots and beets. (Carrots four weeks in a row? That’s alright by me, Doc! Call me Bugs, I can’t get enough of ’em.)

The roots and the aromatics all found their way into the oven… after roasting, I seasoned them with salt and pepper and tossed them with goat cheese. This was the perfect almost-summer dinner! Sweet and earthy.

But that wasn’t all for week six… no, we also got more lettuce and some cauliflower. I eat a salad (almost) every weekday, so the more lettuce the merrier. And the cauliflower made for a tasty treat, dipped in hummus. Yum, yum, yum!