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| Week 9 |
There was no sign at this week’s pickup (also no Kara), but luckily everything was identifiable…and very colorful. It’s like ROYGBIV week! We’ve got red tomatoes, orange carrots, yellow corn, green Swiss chard and lettuce, blue-berries, and let’s go with cabbage and beets for indigo, and a pepper that’s violet. I will certainly be eating a rainbow this week, in addition to the lettuce, beet, and cabbage still hanging out in my fridge.
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| Side of corn |
I made some delicious corn this week, with cotija cheese and cilantro. It was a perfect side for taco night. Cotjia cheese is a crumbled cow’s milk…I call it a Mexican feta. It came in a 12-ounce package so I will probably make it again this week! Here are the proportions I used with two ears of corn, cooked and cut off the cob:
1 teaspoon canola oil
2 teaspoons fresh lime juice
1/4 cup chopped cilantro
1-2 ounces cotija
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| Bento lunch and snacks |
I’ve been doing such a good job with bringing my lunch and snacks, but have been using so many containers for everything (especially with taco night leftovers this week). So I was very happy to rediscover my Bento lunch pail, which was a Secret Winter Pal gift a couple of years ago from my friend Kendrin (I always seem to be her SWP).
Here’s what I’ll be packing in my lunch pail this week:
- Lettuce
- Swiss chard
- Onion
- Red cabbage
- Beets (2)
- Tomatoes (8)
- Corn (3 ears)
- Carrots (2)
- Cucumbers (2)
- Pepper
- Watermelon
- Blueberries
Kara Cooks and Eats 