I thought my canistel meatball post would generate a bit more comment. Ah well. Other than that, for week seven, the greens went into the noodle dish I posted about and the avocado and one of the tomatoes went into bacon-avocado-tomato sandwiches. The other tomatoes are still waiting for marching orders; The cabbage I haven't touched; and the black sapote was only ripe when I got back from my trip so I'll be using it today. Oh, nearly forgot the celery; there's that too. That's quite a bit, isn't it?
Week eight, then.
Starting in the bottom right corner for a change, you can see that the broccoli has a sallow tinge to it. That's just going to get worse so I'd better use it today. Unless something else occurs to me in the next few hours, I'll serve it over ziti with lots of garlic and maybe some tomato.
The komatsuna above that I'll likely have with some of the leftover cabbage in a yakisoba.
The breakfast radishes are best with butter and salt on good bread. The tops I'll add to one of the two pasta dishes I just mentioned.
I just ate one of the tangerines and was disappointed that it didn't have much flavor. At least it wasn't bitter like the clementines were. I'm thinking of juicing the other one, but I think I've got a salad recipe for the grapefruit.
The spring onions I bet would be good grilled. I'm not sure where to go from there, though.
The parsley isn't enough to worry about. I tend to heavily garnish with it so it goes quickly.
The lettuce maybe I'll actually use this time, but I wouldn't bet on it. If I don't I'll start leaving lettuce in the extras bin; I don't like seeing them go to waste like that.
And finally, the avocado. This looks like the same sort as last time which had good flavor and texture so at least we're ending avocado season on a high note. I'm thinking ceviche with it since I haven't made that in a while. Or fish tacos with the mahi mahi I've got in the freezer. That might be nice too.
I'll have to think of something for the celery too; I do want to use it this week. I think I've got a braise recipe around somewhere for it. I'll have to dig it out.