Well, if I was ever worried that one box of veggies a week wouldn’t be enough, I was definitely wrong.
We are STILL working on last week’s red leaf lettuce. Actually, I think we finally finished it, a full week and a half later. The best part is, the lettuce from 6/1 is still delicious and fresh. It sure makes a difference that it hasn’t been sitting on a grocery store shelf for who even knows how long.
We also still have tons of green onions left. To be honest I don’t really like them and I’m stressed that we have more than I could dream of eating in a lifetime. They are over-running the entire refrigerator. I think I may try to dice, cut or chop them up and incorporate them into a quesadilla, soup, or salad to mask their true nature.
Two nights ago, we made strawberry and goat cheese salads with the red leaf lettuce. This lettuce seems to have a little more taste than regular iceberg lettuce. I don’t know if I should attribute that to the lettuce variety, or to the local-grown-ness of it.
The recipe was almost too simple to even mention. But a great 5-minute meal so, heck, I’ll mention it!
Put lettuce on plate, add goat cheese crumbles, slice strawberries and add them, salt and pepper to taste, drizzle with dressing of choice. (Audrey made a delicious lemon, honey, dijon vinaigrette inspired by the one Sarah and Justin made for us last weekend in Charlottesville). I’ll get her to post the recipe here.