Leftover from week 2, I finished the lettuce (it seems never-ending at this time of year) and the Russian kale, which I sauteed up with the Swiss chard. I made an over easy egg to go with the Swiss chard/kale mixture and also added some of these leftover greens to a grilled cheese sandwich. All in all, I was pretty proud of my veggie maintenance this week!
- Strawberries: 100%
- Swiss chard: 100%
- Savoy cabbage: 100% (made a cabbage gratin)
- Beets: 100% (roasted and added to salads)
- Pea tendrils: 100% (made a pasta dish, recipe coming soon)
- Lettuce: 100%
- Garlic scapes: 100%
- Dill: 50% (also donated some)
- Spinach: 0%
It’s nice to see some good salad toppings this week (carrots, cukes, broccoli), in addition to all of the lettuce and salad greens!
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| Week 4 |
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| My half |
Kara Cooks and Eats 
