PRODUCE I RECEIVED:
- bok choy
- overwintered carrots
- spinach
- kale
- sweet potatoes
- chard
- arugula
- radishes
- strawberries
PRODUCE WE HAD:
onions
spinach crowns
arugula
WAYS WE’VE USED OUR PRODUCE:
Breakfasts:
Sauteed greens with eggs
Sauteed bok choy with a poached egg
Wednesday 4/19:
Strawberry Shortcake – yes, for dinner
Thursday 4/20:
Lunch: Braised greens with garlic toast
Dinner: Spicy pork with rice and stir-fried bok choy
Friday 4/21:
Lunch: leftovers
Dinner: Out
Saturday 4/22:
Dinner: toast with radishes and butter
Sunday 4/23:
Dinner: Roast Chicken with Carrots, Chickpeas, and lemon
Monday 4/24:
Dinner: Pasta with sauteed chard, chickpeas, romano and red pepper flakes
Tuesday 4/25:
Steak salad with arugula
Snacks:
sweet potato wedges
Lettuce salads with feta dressing
Carrots and radishes with hummus
GIVEN AWAY:
Nothing
CARRYING OVER INTO NEXT WEEK:
Nothing
WASTED:
Spinach crowns, although we ate the spinach
PUT UP:
braised greens – froze
arugula pesto – froze
THOUGHTS ON THIS PAST WEEK’S FOOD:
I’m pretty proud of the fact that although we let some spinach crowns turn feral, we used everything else. We also were fairly boring this week and didn’t try any new recipes, but it was a very hectic week, and the next three weeks are going to be pretty hectic as well.
Prepping stuff ahead of time makes using up our share so much easier. When I only have 15 minutes to put lunch together and eat it, having salad greens ready to go makes it much easier.
I hope you all had another great week filled with great food!
Kristina
