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Archive for July, 2010

Sunday: Ate out. Last night of vacation.
Monday: Chicken and Spaghetti with Lemon Cream Sauce
Tuesday: Grilled Chicken Fajitas (again!) from Annie’s Eats.
Wednesday: Meeting all the way up in Belfast. Leftovers.
Thursday: Summer Squash Enchiladas from Homesick Texan.
Friday: Leftovers.
MISC: Blueberry Scones with Lemon Glaze, Blueberry Cobbler, Black Bean and Sausage Soup.

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Lettuce, baby kale, chard, beet greens, basil (YAY!!!), squash, cucumbers, broccoli, eggplant, scapes and turnips.

It is time to make garlic scape pesto. It is also time to start making pickles, both cuke and squash.

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We made chicken fajitas again while we were at camp last week. There is a definite danger of us over-eating this chicken fajita recipe.

I decided that since roasting radishes and turnips had gone so well, I would stick them in the grill basket with some zucchini and grill them. I dumped some balsamic dressing on them.

No. No. No. Miles didn’t even dish any onto his plate. I tried them and they were still hard. Granted, they were a mixture of radishes and turnips from last week and the week before…a bit wrinkly, but I thought they had life left in them.

I will stick to roasting. The basket isn’t quick enough for root veggies.

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Week 4.

Basil, cucumber, turnips, radish, squash, broccoli rabe, kohlrabi (sigh), napa cabbage, snap peas, snow peas, lettuce, greens mix, and scapes.

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Chard.

This is what happens when you have too many veggies in risotto.

But that’s not all. I still had to add the sauteed chard stems and half of that moose sausage. I LOVED IT! Miles was not a fan of all the vegetables, and complained the next day that his digestive tract wasn’t doing so well.

It’s based on this recipe: Red Pepper, Sausage, and Chard Risotto. Except that I am too cheap to buy red peppers for $3.99/lb, so that’s why everything is green.

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I see a braise coming my way. Or, I need to get creative with the chard and make a quiche or something. Not Your Mother’s Slow Cooker Recipes for Two has a sausage/chard soup I might try.

So, chard, broccoli raab (WTF? I’ll have to look up how to use it.), spicy greens mix, lettuce mix, spinach, beet greens, 2 summer squash, turnips, radishes, snap peas/greenbeans/snow peas, and garlic scapes.

I think the scapes will go into pesto. I might have to wait until next week so I can make a big batch, but they keep really well.

I need two more squash to make the squash enchiladas I just saw on Annie’s Eats.

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Week 2

A week later I still have the turnips. Don’t know what to do with those. Maybe I’ll roast them with the radishes and turnips that came in this weeks share. I don’t really like them in salads.

The garlic scapes went into an excellent dip for Fourth of July: White Bean and Garlic Scape dip. I chopped them up and whirled them with two cups of white beans (1 can, if you use cans), a bunch of olive oil, some water to thin it out, salt, and fresh pepper. Fabulous.

I braised the greens with a big hunk of salt pork and the last of the chicken broth I made a couple months ago. Time for a new batch! Found a great stock recipe I want to try in Not Your Mother’s Slow Cooker Recipes for Two. It will be so easy if I can brew a batch of stock while I’m at work.

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