CSA Week #3 - Vegetables Fall From The Sky

Only the third week and I'm falling further behind!

This week's bag was full of good stuff: red lettuce, romaine lettuce, green onions, one turnip, several small beets and nice beet greens, a dark green ball zucchini and a gold stick zucchini, broccoli, a small cabbage, two small kohlrabies, and God knows what I've forgotten.

Sunday I was able to do a thorough wash of the the lettuces, the beet greens, the zukes, broccoli and cabbage. I'm trying a new method of dealing with the salad greens: wash, cut up, spin in the salad spinner and store it in the fridge in the spinner.  Zukes and cabbage went into the fridge, broccoli was lightly microwave and split between marinating for salad and frozen for winter.

Sunday supper was a salad with a side of salad. Main salad was a mix of red lettuce, beet greens and stems, romaine lettuce, and green onions. The protein was provided by ham and provolone cheese on hubby's salad and feta on mine.  The side salad was what I call a chip/chop salad: chopped celery, chopped kohlrabi (peeled), chopped tomato, the marinated broccoli,  and chopped green onions. Salad dressing was garlic salt, wine vinegar and olive oil.

Monday continues to be food prep day and more washing of vegetables.

Monday lunch included cottage cheese with green onion tops chopped into it.  Veggie component included raw kohlrabi and raw turnip.

Monday supper was pan sauteed boneless chicken breast and a mustard green casserole. With the bacon and onions in the casserole, plus a topping of Bisquick and corn meal custard, this was pretty tasty.  No complaints from hubby so I rate it a success.  The recipe gave me a total of four meals for two (as sides). I'll freeze the excess for sides in the winter.

I'm trying a new (for me) method of saving green onions.  Clean them, leave on the roots but remove damaged or dry leaves, lay out on a paper towel and roll up like a shade. Dampen towel and store in an open plastic bag.  The longer leaves were trimmed off, washed, cut into 1/4" - 1/2" pieces and frozen for soups in the winter.

The best news is that I'm all caught up with the Mustard Greens.  Hurrah!