May 8th’s deliver brought me scallions, spinach, mixed greens, parsnips, sweet potatoes, and chives.
May 22nd’s was carrots, asparagus, scallions, rainbow chard, rhubarb, radishes, and romaine lettuce.
I completely forgot about my fresh picks from May 8th, and unfortunately some of it was wasted.
Here is what I did with the stuff I remembered…
One night I marinated a flank steak in brown butter sauce and grilled it. I paired it with a bunch of roast veggies. I oven roasted the carrots, scallions, asparagus, sweet potato, parsnip from both deliveries along with some zucchini and mini peppers I had in the crisper. Seasoned with olive oil, salt and pepper.
I made a delicious Rhubarb cake with the Rhubarb. It was so easy! I never realized Rhubarb was that easy to bake with! And it was so yummy it was gobbled up in one day. Oma’s Rhubarb Cake.
More scallions were put into put into lettuce wraps, from Rachel Ray. It turned out yummy, even Ben had some. Barbecued Chinese Chicken Lettuce Wraps.
More carrots were chopped into a bolognese sauce.
Romaine went into a greek salad.Pin It