CSA Week #3 (2014)

This week:

I selected:

lettuce kale beet green garlic scapes bok choy

Here's everything cleaned and bagged:

I washed everything. Stemmed and roughly chopped the kale. Separated the stems and leaves of the bok choy and chopped. Separated the lettuce. Stemmed and chopped the beet greens. Everything is ready to go right into the pan to cook now.

I used up the rest of the lettuce from last week and some of this week's lettuce to pre-make 3 salads, vacuum sealed in jars.

I made veggie and tempeh stir-fry with sweet and spicy garlic sauce with the bok choy.

Beet greens with pancetta and quinoa .

Spicy shrimp and kale rice bowl with the kale.

Last week: CSA Week #2 Next week: CSA Week #4