Boston Organics, Week 4

So with the last delivery, I made kale chips with the kale, used the mushrooms in hot pot, ate the grapefruit, apples, and bananas, used the pears and oranges for panna cotta, used the tomato to make tomato and eggs over rice, used the broccoli for pan-fried noodles (post coming soon), used the potatoes for potato leek soup with bacon, used the scallions for Peking duck and warm tofu with spicy garlic sauce, and gave the sprouts to Connie since I tasted a few and didn't like them.

This week I got 2 Anjou Pears, 1 Cameo Apple, 4 Fair-Trade Bananas, 2 Fuji Apples, 2 Minneola Tangelos, 1 Rio Star Grapefruit, 3 Valencia Oranges, 2 Artichokes, 1 bunch Broccoli, 1 lbs Carrots, 1 Green Cabbage, 1 bunch Swiss Chard, 1 bunch Kale, and 1.5 lbs Red Potatoes.

I don't really like carrots, so I will probably try making a carrot cake or cupcakes with those. The red potatoes will definitely be used to duck fat potatoes. I will probably make more kale chips with the kale. The chard already went into last night's hot pot. Never worked with artichokes before, but I'm thinking stuffed artichokes. The broccoli will probably go into a stir fry or maybe broccoli soup, and I'm still trying to figure out what to do with the cabbage. Any ideas?