I haven’t been cooking much this week due to an off-schedule — we are between school and camp, and not home for dinner many nights. I was a little nervous that this might be the first week I couldn’t make full use of my share, but that fear was assuaged this evening as I prepared dinner. J. is grilling skirt steaks, so I used up last week and this week’s cilantro, parsley, and green onions (along with vinegar, salt, garlic, and a little sriracha sauce) to make a kind of chimichurri. He’s also grilling the broccoli, yellow squash, and remainder of the onions. After tonight I’ll just have a bit of lettuce, the cabbage, chard, and the turnips left. Easy to use up, since I plan on making a slaw with the cabbage and turnips tomorrow, and then omelets with sauteed chard on Tuesday.
Our week 3 share included: 1 head lettuce, a bunch of rainbow chard, sugar snap peas, salad mix, loose turnips (no greens), 1 yellow squash, 1 cucumber, 1 arrowhead cabbage, 2 small heads of broccoli, a bunch of green onions, basil, and parsley.