this week, thankfully, was not that big:
I got kale, corn, basil, oregano, tomatoes, thai eggplant, purple eggplant, cubanelle peppers, beans.
leftovers:
week 4: lettuce, oregano, radishes
week 5: corn, cubanelle peppers, hot peppers, purple eggplant, chard, green pepper, and pea pods
I cooked up all the potatoes and watercress into this amazing watercress and potato bubble and squeak which I ate with poached eggs. it was SO TASTY. like gourmet hash browns. Yum.
I also chopped a lot of the veggies (cucumber, peppers, radish) and brought them with me to work and then to rachel’s house, where I left them (sadly) in her fridge.
I stuck the rest of the beans I’d boiled into the freezer, and I blanched some of corn and will cut it off the cob and freeze as well. and the beets, well, I boiled them and have eaten maybe 1/2. there are still some left, but I took them off the list of leftovers.
I used up all of the thai eggplant and one of the hot peppers and this weeks basil by making roasted eggplant with basil lemon oil. and I’ve got a cut tomato to eat for lunch. I’m so excited that they’ve started to come in! I love tomatoes. SO GOOD.
