Week 5 (July 8-14): Cucumbers, zucchini, basil, kale, peaches, broccoli, beets, tomato
Monday: Started eating peaches as is. Roasted zucchini again to put in spaghetti.
Tuesday: Cucumber and Black-Eyed Pea Salad using 4 cucumbers, the tomato to replace the red pepper, and oregano from the garden. We made a lot of substitutions, but I think it would be really good if made as is, since it was pretty good how we made it. Also had Southern Cabbage that was made last night using cabbage (from last week’s box) and chicken stock my hubby had made and froze. My husband really liked this dish, despite the video’s obvious need for a text editor, and said it could make a good substitute for the noodles in chicken noodle soup.
Wednesday: Ate in the mall. It was exciting. I don’t get out much lately.
Thursday: Parmesan-Roasted Broccoli using the broccoli, and since we didn’t have enough broccoli, we subbed in the zucchinis. Broccoli was very good, but the zucchini needed a lot longer to cook.
Friday: Kale and Roasted Beet Salad with Maple Balsamic Dressing using the kale and beets. I never thought I’d say this, but I LOVE BEETS now due to this recipe.
Saturday: Leftovers. Seriously so sad when that kale and beet salad was over.
Sunday: Creamy cucumber soup using the last cucumbers.