Pictured are purple cabbage, tiny cukes little thai eggplants, 2 heads of lettuce, dill, mint, potatoes, and mmm, baby bok choi.
I haven’t done a very good job from last week with my veggies!
I just finished the head of lettuce, and the beets, and I haven’t touched the rest (a head of cabbage, a bag of spinach, some very small radishes and greens, a bag of chard, some red potatoes). I meant to bring the spinich in to eat, but totally forgot about it!
I DID finish a couple of things outliers from wk 2: I ate the pesto and cooked the cabbage in that white bean soup, and
Soon I mean to cook all my potatoes, I’ll roast them will dill and whole cloves of garlic in the oven. That, at least, will be quite tasty.
Here’s my listing of veggies still-to-be-eaten:
Wk 1: thyme
Wk 2: dill, arugala
Wk 3: cabbage, chard, radishes+greens, potatoes, spinich
and now Wk 4 to add to the list…
OK, big plans:
I should cook the spinich b/c it’s a little old. Spinich pie? quiche? I like quiche fine except for the crust.
use thyme and dill and potatoes for roasting with garlic.
I can cook the radish greens and the arugala together. It was really good in that pasta dish I made.
Chard… hm. dunno.
salads of lettuce, radishes, and cukes. 2 heads ought to last me 4 days. (fri, mon, tues, weds, sweet.)
stir fry the baby bok choi with butter, soy sauce, and nutritional yeast. serve on rice.
The purple cabbage would be pretty in a salad or something. I’ll hunt for recipes.
and the mint? MOJITOS. Whoot!
