Last week I forgot about the delivery until it was close time for me to leave to pick up Christie and go to a friends’ seder dinner. I totally blew putting in the last delivery. Starting over again with today’s box from Organics to You:
- spinach
- salad greens
- red kale
- a leek
- bunch of chives
- 5 small zucchini
- gold potatoes
- rainbow carrots
- 3 Rainer apples
- 3 d’Anjou pears
- 2 Honeygold grapefruit
- 3 kiwis
- an Ataulfo mango
From last week the fridge still contains:
- 2 artichokes
- a few carrots
- fingerling potatoes
- Jerusalem artichokes (sunchokes)
- 2 small Russet potatoes
- gold potatoes
- 2 red beets
- some garlic
- 2 grapefruit
- 2 Mineola tangerines
- a lot of celery
- rhubarb
- braising greens
- a kiwi
- 5 pears
- 5 apples
- 2 leeks
- beet greens
- green lettuce
- cilantro
- 2 onions
- half avocado
- half onion
- red curly kale
Supplemental produce in the house:
- 4 Meyer lemons
- 2 navel oranges
- 5 bananas
- parsley
- a shallot
- a yellow bell pepper
- green curly kale
- Romaine lettuce
- an avocado (oh the shame of it all)
- a few Chioggia beets
- an eggplant
Last week shows what happens when we don’t end up eating at home as much – more went into the compost pile unused and we have a lot of produce already on hand. The star of last week were the collard greens used in a seder friendly dish first, then the leftovers incorporated into a superb final dish that I’ll be writing a recipe for: Collard green rolls stuffed with red quinoa, bell peppers, collards & BBQ Anasazi beans. Baked on top of more shredded collards and a tomato & corn sauce.
We have pounds of potatoes – I’m thinking I’ll make a shepherd’s pie (great chance to write out a recipe too) for Wednesday. Christie & I have a meeting on Wednesday so it would be nice to come home to a warm, potato-y casserole. Christie has also requested to savory kale bread pudding and since we have a lot of kale I’m thinking I need a stale baguette!