I managed to use up some of last week’s lettuce yesterday, along with some of my leftover green beans and a pepper that was getting on a bit in a Celtic Nicoise salad (replace the tuna in Nicoise with smoked salmon).
And not a moment to soon. In today’s CSA share…
- 1/2 dozen eggs
- shiitake mushrooms
- large bundle of chives
- red lettuce
- green lettuce
- broccoli
- beets
- teeny-tiny turnips
- kohlrabi
I have now got three weeks of eggs (1.5 dozen, for those keeping score, plus one from the previous carton of eggs) in my fridge, and egg salad is not only imminent, but necessary. I’ve a mind to put the beets, turnips, and kohlrabi together with some potatoes and carrots from the fridge and do a bunch of roasted roots. I’ll probably stir-fry the greens, along with last week’s kale and any other leafy green hangers-on, with some duck. The broccoli will be easy; I use that in about half of the things I make on a regular rotation. Chives can be dried in the oven if I don’t manage to use them while they’re fresh (they are currently sitting in a glass of water on the counter, to give me some breathing room. I also still have last week’s cucumber, which will have to go into a salad in the next day or so.
And I’m going to have to do something with the overflowing gallon bucket of strawberries in the fridge. I suspect some of them are going to get processed for freezing tonight, if I can summon the wherewithal.
For tonight, to go with the fish that will shortly come out of the oven, I have a fruit, asparagus, and prosciutto salad.
Tear up some lettuce; wash and dry well (I love my salad spinner). Cut up, blanch, and shock some asparagus. Slice up 1/4 of a good-sized cantaloupe into bite-sized chunks. Likewise, about 6-8 ounces of strawberries (original recipe calls for raspberries). Toss together, and mix in some torn-up prosciutto if you like that sort of thing. Balsamic vinaigrette is in order for this salad.
I only wish I’d had some fresh figs to throw in it as well. But if I did, I’d probably ditch the asparagus.