We suspended our CSA for the week. We had to. Too many vegetables! So nearly all week I have been cooking up meals to use up those last two parsnips or few beets left over in the fridge. The two tablespoons of leftover pesto? As Amos put it when I used up the kale and parsnips in a minestrone and topped it off with the pesto "you had the hard ingredients."
Food Highlights of the week (play by play version):
Monday: Jugo de zanahoria fresca at el cid's.
Wednesday: KARYN'S COOKED (omg omg!)
Thursday: Roasted Beet Risotto
Friday: Frozen 'za from TJ's
And in anticipation of using up that swiss chard: Curried Lentil Soup with Swiss Chard. I also saw a recipe for horseradish hummus. And if anyone knows what to do with ONE turnip let me know. K Thanks.
Tomorrow we are going x-country skiing. This should be good ; )