The colors of this week’s Plant It Forward farm share feel so festive it will be easy to incorporate the vegetables into our family meals for festive holidays.  First, I’m using my mom’s recipe for her own straight-out-of-the-garden fresh carrots.  Second, since both daughters are home for the holidays, I’ll be serving up mustard greens and chard with pepper vinegar and a side of black-eyed peas.  I’ll include the tatsoi with a bunch spinach – either steamed or in sag paneer. Finally, after the hustle and bustle of the holidays is behind me, it will be fun to work in a quiet kitchen as I try out a Food and Wine recipe using bacon and radishes in a variation on gua bao, a steamed pork bun.

• Carrots
• Mustard Greens and Black-eyed Peas
• Spinach or Sag Paneer
• Steamed Bacon Buns with radish garnish