On Thursday, for dinner we had:
A big mixed green salad (romainey lettuce, red leaf, arugula, salad mix) with shredded golden beet, baked goat cheese croutons, and some shallot-lemon thyme vinaigrette.
Tabouli with lots of fresh mint and radishes from the farm, cherry tomatoes from Mexico (wince), and chives from the backyard. We had enough to take leftovers for lunch the next day.
For Friday dinner, there was:
Leftover brown basmati rice, stir-fried with garlic, herbs, and spinach/tatsoi combo.
Summer squash gratin with arugula pesto. Adapted from this recipe (101cookbooks).
Saturday, after Matt made beignets for breakfast, we did no cooking whatsoever.
We still have enough salad greens for a decent-sized salad.
Some kale and some spinach.
A lot of scapes.
Two days before the next pick-up.
UPDATE: Aargh! I forgot about the cabbage.