Today’s box, with the promise of spring, from Organics to You contains:
- small bundle of asparagus
- 2 artichokes
- bunch of carrots
- Romaine lettuce
- red beets
- Yellow potatoes
- bunch of spinach
- 2 honey gold grapefruit
- 2 Orlando tangerines
- 3 Gold Blush apples
- 3 Bosc pears
- a lovely eggplant
- a yellow onion
- an avocado
From last week the fridge still contains:
- some broccoli
- carrots
- 2 yams
- leeks
- a lot of potatoes
- beets
- parsnips
- 1 yellow onion
- 1 red onion
- head of garlic
- little bit of celery
- 12 apples
- 10 pears
- 4 kiwi
- Spinach
- an orange that went moldy in less than a week
- half an avocado I’d missed in the back of the veggie drawer
This past weekend saw another fresh citrus juice fest as we used up all of the citrus in the house. Are now looking forward to this – Monday’s citrus delivery becomes Saturday or Sunday morning fresh juice.
I find that we have a lot of beets and carrots so a shredded salad with both of them shall show up this week. I have plans for sweet & sour broccoli with tofu skins for dinner tonight. The lentil quinoa nut loaf was requested, served with some mashed potatoes will help out with getting those eaten. The sheer number of apples & pears indicates the need to make up some more chunky fruit sauce. We’ve both been enjoying that plain or added to oatmeal, so it will be a good way to process the fruit. The eggplant and parsnips are tricky since Christie doesn’t actually care much for either of the, particularly the eggplant. I may roast or grill these up and have on hand for my lunches this week.