Here’s what the regular bag contained this week…
- green beans
- 2 heads of red leaf lettuce
- spaghetti squash
- 3 apples
- big bag of mixed loose leaf lettuce
- mustard greens
- 3 potatoes
- bag of baby arugula
And here are the premium additions…
- 3 tomatoes
- half dozen eggs
- 5 pretty little yellow squash
- Shitake mushrooms
I didn’t order anything extra from the online store this week.
This week’s plan
The little yellow squash will be cooked up in our regular stir-fry fashion. This squash looks very tasty, and I’m looking forward to it.
The green beans will either get steamed and eaten with lemon, butter, parsley, and pepper. Or steamed and frozen. Ditto for the broccoli.
Salad! The arugula looks wonderful. It’s so tiny. Plus we got more lettuce this week than last. So we won’t end up with arugula-only salads. Tomatoes and radishes from last week will go on top.
Apples! I already ate one. Something about eating a fresh apple makes me feel content. Ahhh.
These potatoes are awesome baked. We’ll bake them and load them up with cheese and other stuff. Mmmm.
I’m going to blanch and chop the mustard greens and then make a fake alfredo pasta dish with Neufchatel cream cheese and parmesan. The mushrooms will go in there, too. At least most of them. I’ll save a couple for salads.
I haven’t found the perfect answer for what to do with spaghetti squash yet. I’ve tried making hashbrowns (squashbrowns?) and that’s pretty good. I think I’ll find some sort of casserole recipe with cheese, eggs, and onions.
A couple of eggs may go towards spaghetti squash casserole. But a couple of them are definitely headed for chocolate chip cookies. Man, do I have a craving. The other day I tried to make little custards with a couple of eggs and a couple of cups of milk. I may try that again, too. If I hit on a good recipe, I’ll post it here.