As promised, I did make big salads twice over the weekend while my parents were visiting. I also made eggplant parmigiana and roast beef with carrots, onions, potatoes, and turnip in the slow cooker. I’ve been eating a lot of good leftovers this week. I have yet to deal with the one gallon bag of edamame…sounds like a good weekend project.
Here’s how I did this week:
- Turnip: 100%
- Tomatoes: 100%
- Salad mix: 100%
- Lettuce: 100%
- Bell peppers: 50%
- Apples: 20% (I’m not a big fan of the kind of apples we got last week)
- Potatoes: 0% (I used some potatoes this week, but I think they were leftover from a previous week)
- Onions: 0% (same thing as the potatoes)
- Hot peppers: 0%
- Edamame: 0%
It is just my luck that I also gave Bobbie and Charlie the rest of the lettuce to take home and then we didn’t get any lettuce this week. But I am excited about the acorn squash and the honeycrisp apples!
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| Week 17 |
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| My half |
Kara Cooks and Eats 