First, for anyone with obsessive-compulsive disorder: there was no CSA post for week 3. We were on the beach in Mexico (more about that later; teaser: we ate insects), so a friend picked up our share last week. So, on to week 4!
Continuing the spring theme of greens, we have braising greens, mustard greens, and spinach. Hmmm, we also have a salad spinner full of mixed lettuce that must have been part of the share but somehow managed not to get in the picture. We also have a lot of lettuce in a container on our deck, so once again I see a lot of salad in our future.
Anyway, for dinner last night I sauteed the braising greens in olive oil with slivered garlic, then added some soy sauce and rice vinegar at the end. Those were accompanied by some white rice and scrambled eggs with green onions. I had planned to have the greens with pasta, but apparently we ate the last of it before our trip to Mexico and I haven’t restocked. I was craving a little starch and Juliana wanted some protein, so there you have it.
Juliana got some yogurt and strawberries in her lunch bag today. Tomorrow night we’re having a friend over for dinner, so maybe I’ll whip up another batch of strawberry ice cream for dessert. That should use up all of the strawberries. The mustard greens might end up in a pot of beans. Slowly but surely we eat our way through our weekly share of locally grown produce.