So in my rush to get in the door last week and get dinner started with 2 Littles running (OK, only one runs) rampant I forgot to get an awesome picture of our produce this week! So instead I have a list and can tell you what we had for dinner with it.
Basil - Pasta with pesto
Kale - Quinoa and Kale Mini Quiches
Beets - Roasted beets
Green onion - I am going to attempt freezing these since I can use them up fast enough
Tarragon - Haven't used it, have some suggestions?
Lettuce - Lettuce wraps, BLTs, Taco salads for lunch and one dinner. (I had lots and lots of a black bean dish I made so I just kept making it into new dishes using all that lettuce!)
Garlic Scapes - haven't used these this week yet either!
Week 6
Lettuce - More, yikes!
Swiss Chard
Beets - Seriously, the best beets ever! We got these last night and we had them for lunch.
Carrots
Basil
Garlic Scapes - OK, I've had enough of these!
Kale
The beets the last two weeks were so awesome I was having a craving for them after our weekend road trip. Can you sat too much eating out? Yuck! However, the beet selection at the local Kroger store just didn't cut it. Sigh.
And for those of you who have asked, I learned how to roast beets from my momma - wash and trim the tops (greens) and bottoms (long root) and toss in some olive oil and sprinkle with salt and pepper. I line my baking sheet with aluminum foil for easy clean up and bake at 400 degrees for approximately 50-60 minutes. These are not your pickled or canned beets people! Try it! The smaller the beets, the sweeter they will be.
Hi Melissa, I thought I would let you know the last two years I have bought extra garlic scapes to cut up and freeze. Then just toss a handful into soups, when sautéing onions for pasta, stir-fry, etc or on pizza.
ReplyDeleteEmily (Walters) Rabb
Hi Emily, I finally got the guts up to use them and they are great! This is super helpful, thank you!
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