thoughtful consumption

Here’s a picture of my Wednesday box. We got

• carrots,
• Bordeaux spinach,
• sweet potatoes,
• Butterhead lettuce,
• strawberries,
• tomatoes,
• eggs,
• parsley, and
• strawberry-banana-walnut muffins.

We plan to make plenty of salads with Bordeaux spinach, Butterhead lettuce, carrots, and tomatoes. The Butterhead lettuce has a definite butter taste. A lot of times, I don’t mix the lettuces because I like the distinct tastes. But the Butterhead is so strong, I think we’ll mix it with the spinach – and possibly some romaine from our garden! The carrots are rich and delicious. Three cheers for stubby carrots! The tomatoes will be good on salad, but we also might make some kind of egg dish with the plum tomatoes and parsley.

I wanted to make a strawberry dressing with the strawberries… but we’ve already eaten them all up. My husband eats them fresh, and I make smoothies. My favorite smoothie is yogurt, three strawberries, a banana, milk, ice, and honey.

This weekend, I’ll bake the sweet potatoes and then peel them and mash them with butter. That’ll make two sweet potatoes work for three people as a side.

So Saturday: muffins for breakfast, and for dinner, I’m thinking sweet potatoes, salad, and maybe a roast chicken. Then we can use the chicken that’s left for putting on top of salads later.

Leftovers

Currently, I still have some red cabbage, green onions, rosemary, kale, and chard. The green onions, chard and kale will probably become fried rice. I looked through the Bittman book, How to Cook Everything, but I didn’t see a chard recipe I was eager to try. Fried rice, on the other hand, is always a hit and makes great lunches, too.

I may not put any red cabbage in the fried rice, though, because it makes blue spots on the eggs. So I may just cook the red cabbage at some point. It’s keeping pretty well in the fridge.

I hope to use the rosemary in roast chicken this weekend. Or maybe in something with the tomatoes and parsley.