- 3/4 pound Swiss chard
- 1 head iceberg lettuce
- 1.5 pounds Hakurei turnips
- 3 beets w/ greens
- 3/4 pound vitamin greens
- 4 garlic scapes
- salad mix
- 1 pint strawberries
I'm pretty sure they made up "vitamin greens" but then again I was pretty sure they'd made up "garlic scapes" a few weeks back.
I didn't have a great deal of time to cook after returning home around 6:30PM so I threw the beets on the stove to boil while I cleaned up all the greens.
I served the cooked beets over the mixed salad greens and topped with slivered raw almonds and grated parmesan cheese. I drizzled a little balsamic vinegar, olive oil and sprinkled some grey salt and pepper on top.
The main course was bone-in pork loin chops with the mixed beet and vitamin greens topped with pine nuts and lemon juice. On the side was a baked potato with sour cream and sliced scallions.
Tonight was a race against time. We were able to use up a lot of the nice seasonal greens we got but I'm hoping tomorrow is a little more of a celebration of the foods we got rather than a race to have dinner on the table before we starve to death. Dessert has been a little tricky with such a small amount of fruits coming in. And let's be honest, fruit is not my ideal dessert medium. I'm hoping next week to receive 2-3 pounds of chocolate cake. Now that's something I can work with.