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A bit sparse on the veggies this week:
Luckily I've been asked to bring a green salad to a sheva brachot tonight, so I won't have a backlog of previous lettuces anymore...
In the fish share, it was fillets of cod. I didn't cook them immediately, in favor of running off to the park to watch some Ionesco and Shakespeare (and a bizarre interpretive movement piece based on Jabberwocky) performed on a truck. And it's been hot and humid, disinclining me to be adventurous. So I smeared some mayo on top of each piece, then dredged all sides in white-wheat flour and tandoori seasoning, then baked in a hot oven for 12 minutes. I'm looking into the possibilities of ceviche in the future, though I'm nervous I won't like it (having never tried it).
- a bunch of cilantro (given away)
- a bunch of turnips with greens (I chose Hakurei over red ones)
- a head of lettuce (red leaf)
- a purple kohlrabi with greens
- a bunch of pearl onions with greens (I chose purple over white)
- a pound of summer squash (I chose zukes)
- a bunch of chard (I got bright lights)
Luckily I've been asked to bring a green salad to a sheva brachot tonight, so I won't have a backlog of previous lettuces anymore...
In the fish share, it was fillets of cod. I didn't cook them immediately, in favor of running off to the park to watch some Ionesco and Shakespeare (and a bizarre interpretive movement piece based on Jabberwocky) performed on a truck. And it's been hot and humid, disinclining me to be adventurous. So I smeared some mayo on top of each piece, then dredged all sides in white-wheat flour and tandoori seasoning, then baked in a hot oven for 12 minutes. I'm looking into the possibilities of ceviche in the future, though I'm nervous I won't like it (having never tried it).