This week we had the opportunity to enjoy radishes, carrots, mesclun, swiss chard, and sweet potatoes. Some beets were thrown in as well. It was an interesting week and nothing was touched after it had been loaded into the fridge until over a week later. Surprisingly, the mesclun was still hunky-dory (but it didn't last a second week of no use); the radishes, not so much. The beet greens were unsalvageable as well.
I used the swiss chard in a rigatoni that received high marks from all. I made it for lunch, and they asked for it for dinner as well! The carrots, beets, and sweet potatoes are still in the crisper.
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