Week Five

I realized that I have been slacking on the updating and writing down what I'm cooking department. I will try to be better, but to be honest I have just been having an amazing summer. Lots of nights out with friends, dinner and dancing and most recently a bunch of shows. None of these things are conducive to cooking every night, but I am attempting to institute a dinner at my place on Wednesday nights when my refrigerator is at it's fullest and my veggies are at their freshest.

I got some awesome things this week that I am really excited about- carrots, gorgeous red leaf lettuce, green beans...I could go on, but I was happy to leave the stand without a zucchini or squash as I traded them for swiss chard (which is not allowed to go bad, so I need to eat it asap).

1 bag of string beans
1 bunch of carrots
1 bunch of rainbow swiss chard
1 bunch of scallions
1 bunch of radishes
1 head of red leaf lettuce
1 bunch of garlic chives
2 pickling cucumbers

I still had quite a bit left from last week, but it was all in great condition. I separated the greens from my beets and put them in water like flowers (thank you for mentioning that last week Nicole!) and they are still crisp now. I roasted the beets today, peeled and sliced them and am going to eat them tomorrow. I was thinking of sauteing the greens with a little spinach I have left and possibly adding some balsamic vinegar and honey. I can't wait to oven roast the carrots by wrapping them up in tin foil and adding vegan butter, white wine, salt and pepper. I'm also thinking of doing a spicy bean dish with the green beans and a white bean and garlic scape dip sometime this week. I'll let you know what I do with my beets and turnips, I am committed to eating everything this week.

Happy cooking!