Orange storage carrots, parsnips, garlic, mars onions, curly parsley, red and green Cabbage, mesclun, bright lights chard, Butterworks Farm maple yogurt, pearled barley, mushrooms from Amir Habib, Red Hen squash bread, two red kuri squash, and purple top turnips.
The squash and turnips are making up for the share before Thanksgiving when they were originally scheduled to appear.
Tonight I cooked a pulled pork loin (cooked covered at 275 with shallots and apple cider) and made the chard and one of the squashes to go with it. I almost always try to use the greens first because they take up so much space in the refrigerator. I'll likely use some of the pork to make a mushroom and barley soup too.