Last week:
Butter Lettuce and Green Leaf Lettuce:
Several salads including a
Sandwiches
Chicken salad tonight and using up the rest of the butter lettuce
Beets:
Roasted the few and planned on doing a Dill-Walnut Vinagrette but I was scared of eating beets.
Spinach and Beet Greens:
Made sautéed with garlic and bacon
Rhubarb:
Made an excellent rhubarb-strawberry pie
Dill-
Potato salad
Homemade dip with corned beef (the store was out of the dried beef I was planning to use, but Clayton loved it)
Tonight I’m going to use it in a recipe for chicken salad with tarragon from my plant. UPDATE: I am eating it right now. It's really yummy.
Cilantro- didn’t get used. Matt’s away and I’m not a big fan of it.
Pastured Eggs- just hard-boiled them tonight and plan to use the garlic scapes I got today to make deviled eggs with bacon.
Plans for This Week:
Baby spinach
Full grown spinach
I’m thinking about making a quiche. I suppose I could make an extra crust tonight to use. Or maybe a breakfast bake. I might be able to make one and then freeze it until Matt gets home. Plus, the girls are coming next week.
Butter Lettuce
Cilantro
2 Types of Kale- plans for Restaurant-Style Zuppa Toscana recipe I found.
-baked Kale chips
Beets- red -roast them and make brownies
Baby white beets- I’m going to make hummus
These are roasting right now.
I was counting on rhubarb this week, so I’ll have to make a plain strawberry pie since I bought strawberries. I’ll probably mix in some frozen black berries and see how that works. I’m planning to make the dough here soon and cook it up tonight. I better get going. Not really what I want to be doing, but I’m worried about the berries going bad.
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