thoughtful consumption

Here’s what came for April Fool’s Day…

• kale
• carrots
• strawberries
• chard
• banana nut muffins
• tomatoes
• green onions
• herbs: salad burnet, violets, chives, and rosemary
• half dozen eggs

Half of the kale already made it into shrimp fried rice. And the other half may wind up in next week’s batch. It’s really a good and easy recipe once you get the steps down.

I’ve started making smoothies with the strawberries along with a banana, some yogurt, and some ice. It’s really good.

I’m not sure what to do with the chard yet, but it’ll be fun to look around for something good to try. I just got the cookbook How to Cook Everything by Mark Bittman that Sharon and Joanna recommended. So maybe I’ll see what Mr. Bittman has to say about chard.

We’re having loaded baked potatoes tomorrow with green onions and chives. These onions are so tiny that I won’t have a problem slicing them up and eating them raw on salads or with dip.

I combined these tomatoes with last week’s tomatoes to make a fresh tomato sauce for pasta the other night.

The herbs are a pretty batch including violets and salad burnet. I actually had to buy lettuce at the store today, but I’m sure it will taste good with the leftover tomato slices, green onions, and salad herbs.

And I was happy to see that the carrots weren’t so slender and elegant this time. It seems to me that the stubbier the carrot, the better the taste.

I’ve already used a couple of eggs for fried rice. For the others, we’re planning biscotti and brownies. Biscotti makes a great breakfast or afternoon snack, and brownies are good anytime!