Our inventory for this week had us in better spirits:
- pea shoots
- microgreens
- 1 red pepper
- 1 onion
- 1 head of romaine lettuce
- bag of carrots (approx 10)
- 2 sweet potatoes
- 3 yellow potatoes
- 3 purple top turnips
- bag of radishes
- mixed greens
- white mushrooms (approx 10)
- asparagus
- broccoli
- kale
On first impression, I was overjoyed that we would not be receiving the exact same items every week. There would be some duplicates (mixed greens, peashoots/microgreens); however, instead of red lettuce, we got romaine; instead of collards, we got kale.
What Matt and I have discovered is that we enjoy creating our weekly menu with the food basket. We now have some set ingredients to work with, which helps greatly with our indecision. Instead of “ I dunno, what do you want to make on Wednesday?” it is now “What can we do with kale this week?”
What we have also discovered is that we are adding more veggie side dishes to our meals, and eating less meat and starch. If there is one thing to be said about us – we are cheap (frugal, I say) and we don’t want to let our $50 veggies go to waste. Where once we would have had a shrimp and rice meal, we now have added a carrot side dish to it. Half a steak is now enough for us, when we have sweet potato and a side salad with it.
Steak Sandwich with Asparagus Salad