What's New, What's Left

What's New:

• 1 bunch erbette chard
• leeks
• oranges
• 1 bunch dandelion greens
• cilantro
• broccoli
• yellow carrots
• orange carrots (a swap for romaine lettuce)

What's Left:

• 3-4 little turnips
• 3 small heads of savoy cabbage
• 1 bunch beets
• 1 bunch kale

We've also lost (read tossed) a few items because we did not eat them in time: 4 apples, 5 radishes.

Tonight we head to our friends house for an cooking party with an Italian theme. My plan is to bring all the carrots as baked carrot fries for an appetizer, the broccoli and dandelion greens to steam then saute as a side dishes, and the leeks, chard and kale to pull into a risotto.

Dandelion with Toasted Garlic and Lemon
(adapted from Leafy Greens by Mark Bittman)
...serves 4

1 tablespoons olive oil
1 tablespoons butter (or use all olive oil)
10 cloves garlic, thinly sliced
1.5 pounds dandelion greens, washed and coarsely chopped
1 lemon, quartered

Heat the oil and butter and saute the sliced garlic until brown and crunch; about 5 minutes. Remove garlic from pan and set aside. Do not let the garlic burn! Saute the greens in the garlic infused oil/butter until tender; about 5 minutes. Remove from heat and season to taste with salt and pepper. Toss with toasted garlic and serve with lemon wedges.

Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 91, Total Fat: 6.7g, Cholesterol: 8mg, Carbohydrate: 8g (2.1g dietary fiber, sugar 2.4g), Protein: 2g


I leave Monday morning for a 5 day business trip, so eating or prepping for long term storage will be a must for tomorrow. Here's my tentative plan:

• oranges: take a few with me, leave the rest for Sean to eat next week
• cilantro: make Indian-style chutney, freeze
  
• 3-4 little turnips
• 1 bunch baby turnips
  
• 3 small heads of savoy cabbage
• 1 bunch beets: roast and eat in salad tomorrow night
  

Sean will have to pick-up and store the veggies this week. I won't have a chance to even consider what to do with them till Saturday morning...