This week, I bought perfectly, very nearly over-ripe strawberries, knob onions, creminis, peas, beets, kohlrabi and some “Bistro” cheddar cheese, which is flavored with shallots, black pepper & tarragon.
On Monday I utilized the greens from the kohlrabi and beets in the braised greens from the previous week. There were only 7-8 strawberries left, which was good because they were goo by Monday.
Tuesday night dinner was very eclectic – boiled peas with butter, red wine vinegar, salt and pepper (they were a little starchy, but delicious nonetheless). Italian-style turkey meatballs as a sandwich with homemade tomato sauce, chipotle puree and melted provolone on a French baguette.
I’ll still have to get through the beets, kohlrabi, knob onions and mushrooms this week, concentrating on the latter two first.
