I unfortunately learned the hard lesson of why you should store your vegetables properly. I had a crazy week at work and ended up leaving my box of food on the table for a while. By the time I remembered them on day 4, the collards had completely turned brown and dry, and a carrot and one turnip has mold growing on them. I threw them out and salvaged what was left. Lesson learned: vegetables should not be stored in a cardboard box. With fewer vegetables, there were only so many meals I could make out of it, but I still managed to eat at home more than last week, so that’s good.
What’s in our CSA box this week?
1.2 lbs of carrots
2 apples
1 bunch of spring onions (S)
1.5 lbs of turnips
1 bunch of kale (O)
1 bunch of collard greens (O)
(O=Certified Organic. S=Sustainably Grown)
What we made:
Day 1
I made another batch of kale and white bean soup for dinner. This time I used great northern beans, and I added some carrots.
Day 2
Green smoothie with kale, apple, and pineapple.
[Frozen Indian meal from Trader Joe’s for lunch.]
Leftover kale and bean soup.
Day 3
Green smoothie with kale, apple, and pineapple.
Leftover kale and bean soup and a slice of pizza.
[Dinner at Beasley’s. Chicken + waffles = AMAZING.]
Day 4
[Half a banana, granola bar, and tea for breakfast. I was late for work!]
Leftover kale and bean soup.
Apple and peanut butter for dinner. I wasn’t feeling well, so that was about all I could manage.
Day 5
[Out for a work brunch.]
[Peanut butter sandwich for lunch.]
Roasted turnips and carrots in the oven, to go with some super delicious pork chops (chops stuffed with ham and gruyere, topped with an amazing mushroom sauce).
Day 6
Green smoothie with spinach, apple, pineapple, and almond milk.
[I made lunch (tomato soup and ham & cheese sandwich), but not using any CSA food.]
[The BF worked late, so I ordered Chinese food and watched TV all night. C’mon, cut me some slack — it’s a Monday.]
Day 7
Carrot smoothie: carrot, apple, pineapple, plain Greek yogurt, almond milk, and apple juice.
Falafel on garlic flatbread with carrot, tomato, avocado, spinach, and garlic Greek yogurt sauce.
[Snacks at the movies for dinner. SO healthy.]
Day 8
Green smoothie: spinach, turnip, apple, pineapple, apple juice, and almond milk. Yeah, I added a few pieces of turnip. It didn’t change the taste, but it made the texture a little odd.
I stir-fried some carrot, turnip, and green onion and had it alongside the leftover sesame chicken from dinner a couple nights ago.
Not bad, right?
I still have some green onions and a little bit of carrot left. I’ll add it to the root vegetables we’re getting in next week’s batch.
Wine & Plum 
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