Week Two

Late post this week (posting on Monday when everything's eaten).
Mike picked up the veggies. There were sugar snap peas, fennel, lettuce, kale, swiss chard, scallions, and spring garlic. The spring garlic actually had a bulb this week (last week it looked like a large scallion).

Mike made a stir-fry with the sugar snap peas, chicken and some of the scallions that night. He also made a salad, and left the rest for me.

I got home Friday and didn't cook until Sunday.

I made kale chips. Recipe from Allandale Farms:

1 bunch kale
1 Tbsp olive oil
1 tsp seasoned salt


Preheat an oven to 350 degrees. line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.


Bake until the edges brown but are not burnt, 10 to 15 minutes.

It took more like 25 minutes, but I kept stirring the kale so it wouldn't burn. I didn't measure the oil, used too much. But this was a big hit. Ha, Mike!




There wasn't enough fennel to make a recipe with, so I sliced it really thin and used it in a salad. That was very nice. We dressed the salad with more of the lemon dressing that Mike made. Thanks, Mike!












Since it was Father's Day, an occasion for something special, I made some pizza dough. I cut the last 2 scallions into small rings and sauteed them with some sliced red pepper. I rolled out 5 small pizza rounds, and everybody made their own pizza with pesto from Trader Joe's, vegan and normal mozzarella cheese, and some sliced swiss chard.


There wasn't much swiss chard left, and it was looking kind of tired. I sauteed and added it to bean burgers for lunches today.