Swiss Chard, lettuce, parsley, cauliflower, cucumber, chestnut mushrooms, potatoes, sweet potatoes, onions, carrots, broccoli, avocado, yellow pepper and Thai red shoots.

Thai red shoots? There was a note in the box which read:

On a recent visit, a Thai friend who lectures in Food Science at Bangkok University was shocked when I told her we would have to plough in an acre of late-planted red cabbage that decided not to bother with the cabbage bit, but just grow a fat flower shoot instead. Apparently, in Thailand this type of vegetable is available on all markets, similar to Chinese flowering cabbage or Kailan.

I always find it amazing what we throw away or don’t consider eating. I know I still probably throw away more parts of a plant than I should because I’ve been conditioned by what I see in shops and supermarkets, which these days are all clean and blemish free and stripped of extraneous but often edible bits.

I’ve been a bit slack, what with a cold, an essay, then G’s birthday, so we’ve still loads of potatoes and some other veg left over. Lots of leeks too so I see potato and leek soup on the horizon.

I finally looked up the green stuff and found out it was Swiss chard:

In doing so I also found a pesto recipe for it which I intend to try. If it’s any good I’ll share it!