This is becoming as much a food blog, as anything else.
For the 4th week now, we’re starting to get overwhelmed by this amount of greens, though I have to say, we’re probably eating the healthiest ever…. I love the convenience of getting super fresh veggies, all in a span of 5 minutes, and not having to pick out anything myself. It’s all there, already in a box. All I have to do is divvy with Sue, and then start to plan my meals.
I’m finding that sharing the “whole share” was the best decision we could have made. It’s just right for our family of four. If I use one item everyday, or combine a couple smaller items, we pretty much have one thing every week. Now, if you’re a vegetarian, or you cook 3 meals a day, the whole share would work better, but this way, we’re either having a salad, or a side or main dish made with veggies. It’s awesome!
This week we had(my half)…
- napa cabbage
- swiss chard
- 2 beets
- 2 endive
- a pickle
- escarole
- romaine lettuce
- and huge spring onions!!!
- snow peas(Sue kept them)
- tiny broccoli(Sue kept it)
I had some cabbage left over from last week, and today I had time for cooking. So, I decided to tackle a more adventurous recipe. I found it in Napa Cabbage Gratin, thanks to Slashfood. You can look there for the recipe.
I forgot to add the nutmeg, but it was de-lish anyhow. The cabbage gets sweet and tender. I added a little half and half, because I had a large amount of cabbage, and not enough cream. My non-picky son really liked it. It was our side dish, but could easily have been a main dish for a vegetatian meal.
I’m really excited about roasting the beets, and also using the beet greens as I do spinach. I’ll keep you posted on the results. In the mean time, go make something yummy.
I hope next week we start getting some veggies with color. But who knows what will happen with the lack of sun we’re having…
Now that the boys are done with school, I will have a bit more time at home, and will hopefully come up with some other interesting dishes.
