Here is a concise summary of how I used up Week #2's vegetables:
- cilantro- in guacamole (my non-local indulgence)
- dill- in egg salad and on roasted potatoes
- radishes- in egg salad and on a few salads (forgot to use the greens; they became compost)
- red spring onions- on a few salads (sliced or julienned), in egg salad, and in stock
- Cantonese bok choy - in a tasty soup
- mizuna- in pesto that I used on pizza, in pasta, and in mayonnaise
- Chinese cabbage (Michili)- in garlic/rice wine stir-fry
- lettuce- in a few salads
- salad mix (spinach, arugula, cress, arugula)- in a few salads
Thanks, Victoria. I will be following this excellent blog. We just joined our first CSA, and deliveries start next Thurs!! Jill (from college, Ann's friend)
ReplyDeleteGood for you for joining a CSA! Thanks for checking out my blog. Btw, your my friend too :)
ReplyDeleteRight you are. I was just trying to distinguish myself from about five other Jills I knew from college :)
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