We got a little whiff of spring this week with an abundance of green: emerald cilantro, vivid carrot tops, bright mustard greens and striking chard. I used almost every single root top, from turnip to beet, excluding the carrots. Although I’ve tried carrot top pesto and salsa verde, I just don’t care for the bitter, grassy flavor of them.

True to the seasonal shifts, our Fujis and navels were looking a bit tired, better to cook with than eat out of hand. It seems that even the crops are looking forward to spring. Here’s what I made for family dinners this week:

Bacon Braised Chicken with Apples & Kale & Mashed Potatoes: A take on a pork dish I published previously, this was super succulent with boneless chicken thighs, served over some russets I had left over from a previous box.

Tofu Stir Fry with Brown Rice & Pickled Turnip: This is a favorite that changes with every farm box, but the basics always stay the same: brown super-firm tofu until it is crispy, throw in lots of fresh ginger, stir fry vegetables in order of density, and season with my yummy stir fry sauce, which I’ll post later.

Beans & Greens Soup with Parmesan Broth: Every green in the box went into this soup, plus a Parmesan rind and a quirky blend of organic dried beans.

Whole Wheat Baked Penne with Goat Cheese, Herbed Bread Crumbs and Veggies: Just like it sounds, creamy, crunchy, nutty and delish.