Refried beet and beef hash, poached eggs, and a quick lemon butter pepper sauce. Happy Saturday!
Tomorrow we are picking up a double share, and the woman we are swapping with will pick up our share when we go on vacation. Of course, this means twice the veggies, and we are still struggling to use up everything from the last few weeks.
Tonight was roasting night. We roasted the eggplant and the beets. Eggplant will have an adventure in the food pro tomorrow to become a dip, and the beets will be sliced up to go in salads for lunches.
I made this last Tuesday, but sometimes I take a picture and then get distracted.
I still had some beets left over from week 2, and wanted to do something cold with the kohlrabi, as 90+ weather does not make me want to cook in my un-air conditioned kitchen.
So I looked up coleslaw recipes.
I used the kohlrabi, half the napa cabbage, the beets, and some grocery store carrots to make a fantastically colorful coleslaw that I then dressed with this recipe. I used some homemade mayo, and took it to a friend’s weekly potluck night, where it was happily devoured.
More strawberries, garlic scapes, fennel, bok choi, tomatoes, beets, and the cheese share started today!
The cooler said take 1 chevre and 1 feta, which I did. Unfortunately for me, and fortunately for Carl, I grabbed chipotle chevre instead of regular chevre.
I keep forgetting that red is nature’s danger color. Should have grabbed the blue label.
(C disagrees, and is quite happy with my mix-up)
Stay tuned for when we figure out what the heck we’re going to do with this week’s haul. I am looking for suggestions on what to do with fennel beyond soup, and what I can do with strawberries being grain free and not owning a blender. (Please see the library page for the explanation of the great blender incident)