After a couple weeks of folks telling me our basket haul looked small, I think you’ll agree that we have an abundance this week, especially of leafy greens!
We’ll probably end up eating more salads than this, but I’m running low on ideas! Maybe taco salad with our leftovers or a deli drawer-clearing chef salad?
As if you couldn’t tell from this week’s basket photo, we’re cooking with greens, greens, and more greens! You’ll see a lot of salads, but I’m trying to find other ways to use them, too.
I feel I am in a bok choy rut. I love stir fry, but it feels repetitive even when I mix up the sauce flavors and ingredients. Send your suggestions!!!
With a more limited ability to grab groceries, we’ve tried to use a lot of the flavors and ingredients we have already for meals through the week. Colder weather this week means heavier meals mixed in with salads (still have to use up all that lettuce, after all!)
It’s the last week of winter! Well at least according to the CSA, there are plenty of cool, wet days ahead for us, I think.
Clockwise from left: spinach, green leaf lettuce, Asian greens, Italian parsley, green dandelion, Egyptian walking onion, rhubarb, purple radishes, Hakurei turnips