Last night Farmer Henry delivered spinach, arugula, mache, japanese turnips, lettuce, green onions, and cilantro. Behold the bounty:
Look, we even got a few edible flowers in our mache. Adorable.
This week is a bit tricky, because we'll be at Nate's folks' on Friday night, and we'll be in Chicago on Saturday (more on that later). So, essentially, we have two days to use up all the really perishable stuff. Here is the plan:
Turnip and Leek Gratin, served over arugula with walnut vinaigrette.
From Vegetarian Cooking for Everyone by Deborah Madison.
Chickpea and Spinach stew.
also from VCFE by our dear friend Debbie M.
Dinner with the in-laws.
Quinoa Chowder with Spinach and Feta.
again with the VCFE.
Salady concoction with black beans, corn, tomatoes, avocado, cilantro, kashi 7-grain pilaf, and rotisserie chicken, served with tostadas.
I actually whipped up this impromptu dinner a few weeks ago, and it was really good. This time I might try to measure stuff out as I go, so I can include it in the holiday cookbook.
The lettuce and mache will be used by me in lunchtime salads.
That should do it. All our produce will be used up. Hopefully none of it will go bad before its scheduled night on the menu. We don't want anything to go the way of the poor, poor beets.