Potatoes-2 pounds or 1 quart
Carrots-1 bunch
Collards-1 bunch
Winterbor Kale-1 bunch
Brussels Sprouts-1 stalk
Acorn Winter Squash-2
Sage-1 bunch
Purple Top Turnips-1 bunch
Jacob’s Cattle Dry Beans-1 pound
Garlic-2

I didn’t take a picture of the fruit because my camera battery died but we got a mix of Fuji Apples, Golden Delicious Apples, Anjou Pears and Bosc Pears.

Yesterday I made a soup out of 1 bunch of collards, several bunches of stems from kale and collards, cauliflower leaves, and onions. I cooked the onions and the stems together for awhile, then i added the leafy greens and a few cups of water and let that come to a simmer. After I felt the greens had cooked enough, I pureed the soup with a stick blender. It turned out very sweet and delicious. It almost has the consistency of a cream soup but without any cream or potatoes. Very tasty.

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