This week's share included asian stirfry greens, romaine lettuce, heirloom tomatoes, cilantro, and bell peppers. (The larger share also had turnips and butternut squash. Yummy.) Oh, and they gifted us with a dozen of their farm fresh eggs!
We were going to use the greens in an impromptu stirfry for guests. There were three, possibly four, varieties in the bag and I had removed the excess rib/stem from all of them and started the rinsing and washing process. Then we couldn't find the lid to our salad spinner, my colander is still at my mother's (she's working on canning applesauce from apples we picked at a local farm), and we were out of time--along with not fleshing out this idea of stirfry with stirfry greens. We ended up throwing together a hasty pot of chili (using the last of my canned beans) and the greens sat submerged in my salad spinner on the counter. For two days (we won't discuss the chaos that was occurring). So, the stirfry greens ended up in the compost--along with the water they were stinking it up in.
We had big plans for the cilantro...salsa, or fish tacos, or something. But the same chaos that wasted the stirfry greens on the counter, created a similar fate for the cilantro in the fridge. It would have fared better if we hadn't simply tossed the bunch on the shelf...but that's as far as it got. Notice a theme this week??
The tomatoes and peppers were utilized in a Stuffed Pepper Soup that is going into our collection of yummy soup recipes. We didn't make it quite per recipe, instead we did two cups cooked ground beef mix (we call it Meat Mix), two cans beef broth, four heirloom tomatoes (cubed/chopped), one cup long grain rice (uncooked), three red bell peppers (diced/chopped), two tablespoons brown sugar. The kids made cornbread (with rice milk) to go with it for a hearty lunch.
The lettuce is still in the crisper, and the spinner lid still has not been found. Ugh.
-JS
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