We’ve had some great salads this week with chopped tomatoes, radishes, and mushrooms. We added tuna one time and another time we cut up some lunch meat to make a chef salad.
We had the potatoes baked and the broccoli steamed one day for lunch along with a box of fried chicken. (Sometimes, you just get a craving, you know?) Another day we had cold fried chicken and salad.
Sliced parmesan cheese does wonderful things to arugula. I wouldn’t have guessed it because they are both such strong tastes. But I remembered some restaurant salads that combined them – and it really works. I still have some arugula, so I may try this arugula pesto recipe.
Another thing I learned is that the hydroponic lettuce stays fresher than the loose lettuce. So make sure to use up the loose lettuce first.
I used the greens and mushrooms to make an alfredo-like pasta recipe. My mother gave me this recipe; I’m not sure where she got it. It’s pretty rich with all the cream cheese and butter. I use Neufchatel cheese to keep it lighter. You could probably also use less butter especially if you use a nonstick pan.
It’s been a strange week, and I haven’t cooked as much as normal. I’m determined to use the spaghetti squash insides by this weekend, though. Depending on what I get today, I may freeze the green beans and the squash. At the end of the season, I’m going to post a freezer inventory to see what I’ve been able to put away and how it might get used. Then I can post about frozen CSA stuff as I use it over the winter.
thoughtful consumption 
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