potatoes, beets, cubanelle peppers, radishes, mint, basil, tomatoes, hot peppers, chard, peaches (!), purple and thai eggplant.
leftovers:
week 5: chard
week 6: oregano, beans.
week 7: cabbage, eggplant, green pepper, cranberry beans.
I never ate that lettuce from week 4 and had to toss it this morning. I can’t remember what happened to the chard from week 5, and also, I think that week 6 beans were overlooked when I made bengali style beans from world vegetarian this week and they might not be happy anymore.
I didn’t make the tomato/eggplant risotto from world vegetarian this week like I meant to, but I will do that when I get home. it might not be BEST to keep eggplant over a week, but it works. I’ll use the rest of the eggplant for baba ganoush, just to get it all cooked.
also: this week I discovered (thanks, joy of cooking!) that cubanelle peppers are actually ITALIAN peppers and that they can be substituted with bell peppers in recipes. So I made a really yummy feta cheese/roasted pepper spread, and also some delish sauteed peppers (saute with olive oil, toss with red wine vinegar until evaporated, remove from heat and add chopped mint and garlic). I was able to use up the cubanelle peppers from weeks 6, 7 and 8. excellent!
I’m going to be away from monday-wednesday, but am going to try to get back to nj on wednesday im time to get my veggies. yay! I’m taking all my tomatoes with me and I stuck the last of the bengali beans into the freezer, I hope they come out ok. And I’ve already eaten all the peaches, they were So Good.
