- carrots (freshly harvested on Monday)
- frozen butternut squash puree
- frozen kale
- salad mix
- oyster mushrooms
- shiitake mushrooms
- radish microgreens
This morning as I was arranging the veggies to take a snapshot, I realized that there wasn’t any fruit in the bag. Not going to lie, I had a little freak-out. I’ve been eating an apple a day for a couple of months now and actually crave them late in the afternoon if I haven’t already had my fix. I should have just read the handout that they give us each week because it explained that they replaced the apples with the microgreens. That explains it but I still don’t like it- ha! I’ll have to walk over to The Grocery and/or Uncle Sam’s to see if they have any local apples on lunch.
It’s funny that we got another butternut squash puree this week because last week when I was taking inventory of the freezer, I realized that I already had two in there, in addition to the fresh one on the shelf with the potatoes. Well, I’m hoping that it’s still edible because it’s been there for a good month or so. Butternut squash soup this week on Sunday! And it’ll have to be cooked in the Crock-Pot because I have plans to hike! That’ll be the perfect cozy dinner after a long day of being in the cold.
The salad mix was packed as a monster salad for the beau’s lunch today along with some of the microgreens, leftover pea greens and red cabbage from previous deliveries. I too used the radish microgreens on my breakfast sandwich. I’ve been finding that if I eat one day raw before six, that I crave a sandwich the following day. Un-toasted 7 grain Ezekiel bread has become our go-to choice, dressed with a tiny amount of mustard, veganaise and homemade seitan with greens. So good!
Now these mushrooms! I don’t know if they’ll end up in a pan of green bean casserole, a stir-fry or baked until crispy and added to a sandwich. Speaking of mushroom sandwiches, I had THE BEST one for brunch last week at Carmen’s. I don’t know what chef Chris does to marinate those portobellos and cook them so that they aren’t super liquid-y but still juicy, but this was my second mushroom burger at this location and it was just as good, if not better, than the first that I had. He changed it up a bit for me because I don’t eat the dressing and mozzarella cheese that it’s typically served with, and added what I think was a sun-dried tomato spread and sauerkraut. I am not a sauerkraut fan and was hesitant when it came out but let me tell you, out of this world! They now offer a lunch menu during the week, so I’m happy to add this option into my rotation when looking for a quick, but healthy meal.