Week six's pickup included: beets, broccoli, arugula, napa cabbage, spring onion, cucumbers, scallions, cilantro, lettuce, and peaches.
Last night (for unknown reasons) I barely slept, broke out in a slight fever, and had a very upset stomach. This means that all day I've felt like a pile of crumbs. It could have been last night's insane bachelor madness catching up with me. I lost count but I must have had at least one beers!
Tonight I needed something a little lighter so I used up some of last week's bok choy. I sauteed them in a little sesame oil and sliced up some salmon with a little tamari and rice wine vinegar. I made a quick miso broth with a little green chili paste and combined the two with some sliced scallions. The presentation in this photo is a little lacking because I was so eager to sit down that I ate half the bowl before I remembered to take a picture.
The soup was just the thing I needed after a long day of feeling icky and spending most of it either soaking wet or damp from my assorted walks through the rain.
As I prepare for a trip home to Rhode Island this weekend I'm wondering if I may need to take some of these vegetables home with me so they don't go to waste.
Some people bring their mom flowers. Others bring their moms seven cucumbers.