Week 1: Veggie Share CSA

Wahoo! The veggie share has started. It's like a shot of vegetable adrenaline straight to our diet. Vegetables will now be part of EVERY meal until October.

Here's what we got. There were so many I had to take a panoramic shot. There is only one bunch of carrots, visually make them overlap.

Contents: 1 head napa cabbage, 1 bunch beets, 1 head red leaf lettuce, 1 bunch purple scallions, 1 bunch carrots, 1 bunch fennel, 1 bunch swiss chard, and 1 head romaine.

My plan of attack was to:
- First cut off the carrot tops and fennel fronds and compost them.

- Sort what can be frozen - beet tops, Swiss chard, possibly carrots
- Roast the beets. Oil and salt. 375 degrees, for about 35 minutes. 

- Then figure out dinner: Salad with red leaf lettuce, carrots and cucumber and mushrooms that have been in the fridge. Fish sandwiches from the Lemon Sole in the fish share, with a small amount of chopped napa cabbage on top.
- Put everything else in the fridge for rest of week. Most things got wrapped in a slightly damp paper towel within a ziploc bag. I have also tried these bags, and they work well for storing the greens.

What did others do?