One crazy busy week down, one to go! If I can get through Brian’s birthday and my thesis presentation, my life will become much less eventful. I hope. Last week was an interesting one – I’m still waiting on the birth of my nephew (he was due Monday), I was able to catch up with an old friend I hadn’t seen in forever, and end of the school year festivities were in full swing. I’m excited about all the good things that are happening lately and tired from all the work and emotion that goes into weeks like the ones that have been happening lately. But, the end of the chaos is in sight and then, hopefully, life will slow down a little.
One of the routines that continues, however, is our weekly run to the farm. This weeks pickup was basically more of the same, but pleasant nonetheless. We picked some more strawberries, though it seemed like we’d past the peak of the crop. Some of the remaining vegetables from last week, plus some from this week’s pick up were used to make a salad for a potluck picnic we had with some friends from church. A picnic that featured 4 or 5 salads, all of which were different, and at least 3 batches of brownies. That’s what happens when people are free to bring whatever, apparently: salads and brownies.
Anyway, on to this week:
Collards, Hakurei turnips, garlic scapes, lettuce, spinach (x2), strawberries, kale, radishes
|Lentil sloppy joe sandwiches + Brazilian Collard Greens (Martha Stewart)||Spinach and Chickpea Curry (Serious Eats)||Ranch Salad with Buffalo Tempeh||Birthday dinner: hamburgers and hot dogs (with salad, if I’m lucky!)||Breakfast pasta (Joy the Baker)||Tortellini, Tomato and Spinach Soup –as good cool as it is warm!||Anniversary dinner out!|
whole wheat waffles with whipped cream and strawberries
garlic scape and lemon compound butter
pickled garlic scapes?
As always, please share in the comments below – What are the creative ways you’re using seasonal produce?