Last week’s box contained beets (to my mother’s delight and everyone else’s dismay, as she is the only family member who likes them); leeks; mushrooms; salad mix; rhubarb; kale; and, the vegetable we were most nervous about, collard greens.

Click after the jump to see how we tackled these challenges…

For the beets, my mother wrapped them in foil and roasted them in the toaster oven.

The leeks and the mushrooms were included in our vegetable stir fry, served over brown rice.

The rhubarb fulfilled its duty in yet another delicious rhubarb-apple crisp, which was coupled with pareve butter pecan soy ice cream for dessert on Friday night.

Thanks to the internet, my mother discovered a satisfying way to prepare collard greens; she stacked the leaves into bunches and sliced them into thin strips. She then sauteed them with kale and plenty of garlic and served the greens over pasta, and it was delicious. To quote her, “When you start with seven cloves of garlic, you can’t really go wrong.”

This week’s box will not be so abundant due to the ridiculous amounts of rain my area has had the past couple weeks, so I’ll report again in another two weeks.

Related Post: From Rabbi Rebecca Joseph’s Unboxed series, “For the Love of Leeks” and “It’s a Rhubarb World.”