PRODUCE I RECEIVED:
- sugar snap peas
- sweet potatoes
- sword leaf lettuce
- mini-Romaine lettuce
- butterhead lettuce
- garlic scapes
PRODUCE WE HAD:
PRODUCE WE HAD:
spinach from my parents’ garden
WAYS WE’VE USED OUR PRODUCE:
Sauteed greens with eggs
Scrambled eggs with garlic scapes and goat cheese
Dinner: Stir-fry with sugar snap peas, carrots, and garlic scapes
Lunch: leftover stir-fry
Dinner: Steak salad with lettuce, arugula, and radishes
Dinner: Anchovy chicken, orzo, and braised greens
Dinner: spring rolls with pork, carrots and sword-leaf lettuce, spinach salad with Asian dressing
Dinner: Shrimp Salad with Green Curry Dressing
Lunch: macaroni and cheese with spinach
Dinner: Pasta with sauteed spinach, toasted breadcrumbs, romano cheese, and red pepper flakes
Dinner: Chicken taco salad
Strawberries with lavender sugar
sweet potato wedges
Lettuce salads with feta dressing
Carrots and radishes with dip
CARRYING OVER INTO NEXT WEEK:
THOUGHTS ON THIS PAST WEEK’S FOOD:
Once again, prepping stuff ahead of time made using up our share so much easier. We had all the salad greens washed and ready to go.
We are starting to enter the days where no matter how wonderful the lettuce and other salad greens are, it’s easy to get a little bored with salads. I tried to keep them to an every other day schedule so that we didn’t get sick of them.
The anchovy chicken is one of my favorite quick recipes. If anchovies scare you, this is a great recipe to try. The anchovies just add a salty, briny taste. Every once in a while, you might get a hint of fishiness, but it’s incredibly mild. My daughter loves it. The other two recipes we tried were really good.
I hope you all had another great week filled with great food!