Finally, I got to have my favorite supper: fresh scrambled eggs with cheese and a salad. With the other eggs, I made shrimp fried rice – which is quickly becoming a staple for us. We use whatever veggies we have left over. This time it was turnips, green onion, kale, red cabbage and sprouts.
Update: If you use red cabbage, some of the color will transfer to the eggs making them a scary blue color. Everything still tastes fine, but it’s still kind of strange.
Some of the tomatoes became part of the salads, but I peeled and chopped the plum tomatoes to make fresh tomato sauce for pasta. That was fun to do. I just sautéed some garlic, added the tomatoes, some wine and herbs and let it all cook until the pasta was done. It was pretty good!
thoughtful consumption 
Thanks Susan! I always enjoy seeing what you do with the weeks supply. Your fried rice with all the veggies is exactly the recipe I need. I get the idea of throwing all the veggies in, but how do you start? Could you publish the recipe?
A sustained member for sustaining the environment.
Hey, Marie,
Here’s the link to the fried rice recipe. It’s the best! We’re pretty much making fried rice every weekend now. It also heats up well, so it’s good to pack for lunches.
If you put red cabbage in, it will color the eggs a sickly blue after a while. Nothing wrong’s with the eggs – the color just transfers. Blueberries do the same thing with eggs.
Susan