I’m calling a mulligan on last week. I had a class on Tuesday night, so J went to the pick up for me, then we both got sick (I still am; J went to the pick up this week, too). There was also a weird storm last Tuesday (as ever), so the fruit guy didn’t come. And we were ordering out and not eating much at all, so most of the produce didn’t get used—and definitely didn’t get photographed. The good news is that there is double fruit this week and next, so there are apples galore (half a peck!).
But I made a salad with the rest of the radishes and the lettuce from last week (and added tonights to refresh it), made zucchini bread with the rest of the zucchini bread (using the NYT recipe, but with yogurt instead of dairy), and had to toss the mizuna from last week because it was too wilted. I still have broccoli, kale, the beans from last week and the week before, celery root, and acorn squash holding strong, and a few ideas for how to use it all up.
Here’s to getting healthier and stronger and cooking in every night!
Rhubarb Season 