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| At the top of Cadillac Mountain |
I felt a bit behind the eight ball this week, mostly because I got to spend four lovely days in Maine…spending time in Acadia National Park and eating lots of seafood and blueberries. Before my Maine-cation, I dried the oregano (a success!), used the zucchini to make a “zucchini pie” (recipe coming soon), and roasted the beets. I also, of course, ate all the blueberries.
And with some last minute veggie maintenance this evening, my vegetable drawer is feeling more manageable. I made a couple of salads for lunches the rest of the week, and re-attempted collards (with kale and beet greens too). The collards were much better, aka less salty, than last time.
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| Week 7 |
I still have the red onions, cucumbers, eggplant, and some radicchio. And to that I’m adding…
- More onions
- Another cucumber
- Another eggplant
- Zucchini…just one!
- Collards
- Green beans
- Lettuce
- Corn
- Purple pepper
- Basil
- Blueberries
Kara Cooks and Eats 