Sorry for the late post
November 22 pickup

Choose 14 double share- no pickup next week!  have a good thanksgiving!:

Brussels sprouts
spinach
watermelon radishes (1 lb.)
daikon radishes (1 lb.)
cabbage, purple and green
celeriac
butternut squash (1)
acorn squash (1)
spicy greens
japanese lettuce (baby napa cabbage)
kale
parsley
garlic (2)
potatoes
onions (2)
peppers (as needed)
leeks (2)
carrots (1 lb.)
beets (1 lb.)
sweet turnips (1 lb.)
rutabegas


happened to be in a waiting room and saw this recipe made on TV, sounds tasty~!
kelly ripa's brussels sprouts salad

ingredients:
1 cup Walnuts, chopped
¼ cup extra virgin olive oil
2 pounds Brussels Sprouts, trimmed and thinly sliced (sliced in food processor is fine)
½ cup shallots , finely chopped 
A pinch of nutmeg
1 tsp chopped fresh thyme
Kosher salt
Ground black pepper
3/4 cup dried cherry
1 – 15oz can or chick peas drained and rinsed
Finish with fresh grated Pecorino cheese

directions:
1.In a large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside & reserve pan. Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, shallot, thyme, and salt and pepper to taste.

2.Cook, stirring, until Brussel sprouts are wilted, 2 – 3 minutes. Remove from heat.

3.Add dried cherries, chick peas, and reserved walnuts.

4.Toss to combine and finish with grated pecorino chesese and transfer to a serving bowl.
*(from live with kelly and michael's website)