(The water bottles in the back are part of our earthquake supplies. We don't actually regularly drink bottled water.)
I missed posting about our basket last time it came; sorry! But here's what we got yesterday:
-baby garlic <-- This is great! It looks like green onions, but tastes like garlic, just milder. Last time we got it, we used it on eggs. Super-yummy.
-lettuce: red, romaine, and iceberg
-beets + beet greens
-avocado (to Adam's joy)
-tatsoi (I know, I'd never heard of it either)
-celery, with lots of leaves
And what are we going to make of it? Well, as usual, the fruit is going to be snacks, as are the radishes, the beets and the carrots, and possibly some of the celery.
Then, we're having:
-mongolian beef (baby garlic & garlic) (and I use ground beef for this, and serve over brown rice)
-taco salad (uses cilantro, lettuce, avocado, tomato)
-chef salad (uses lettuce, parsley, tomato, carrots and celery)
-pasta with sausage and swiss chard (I'm going to stick the chard, the beet greens and the tatsoi in here - we have company the night we're having this, so I'm going to make a big batch)
-Vietnamese Fried Rice from the More With Less cookbook (Uses lettuce, parsley, and whatever else needs to be used up - this is a great use-what-you-have recipe. You can toss any extra veggies or meat you happen to have in here.)
-pork with celery, Greek Style from the Frugal Gourmet Cooks Three Ancient Cuisines (uses LOTS of celery with leaves)
I just realized I made no provision for the potatoes. But potatoes always come in handy, and if nothing else, we'll roast them and have potato oven fries and cheese for lunch some time.
Anyone found any good recipes recently? particularly for greens? I'm still having trouble figuring out what to do with all these greens. And lettuce (hence all the main dish salads this time around).
I'm sure eating all those leaves is good for us. Alllllllll those leaves.
peace of Christ to you,