Aren’t they pretty?
Admitting to still having the Fall beets got me off my doofus to go check on them. Miraculously they were still viable, so I took that as a sign that I’d gotten a reprieve for being a slacker and got to breaking them down. Sliced them up (they were already roasted to Alton’s specifications), added some slices of onion, and a double batch of Alton Brown’s Pickled Beet brine. After a week or so in the reefer they will be ready. Not going to jar this batch, want to see if they are a universal hit first. If not, the quest for beets he’ll eat will go on. He thinks they taste like dirt. I’m hoping the onions will be what kicks it over the edge for him. I think he would eat actual dirt with chipped up onions on it.
Used up the strawberries last night. Started with the remaining salad greens, added some minced wild onions (if you get a scent of onion when you mow the grass, odds are you have wild onions growing in your lawn. This time of year they are sticking up above the grass. If you don’t spray your yard with chemicals, they are perfectly safe to eat.), and the sliced strawberries. Salt, pepper, a drizzle of high quality olive oil, and a spritz of balsamic and it was an amazing complement to the tenderloin steaks we put on to of it. Looking forward to more strawberries this week. I used to avoid raw strawberries like the plague, wouldn’t eat strawberry shortcake on a bet (actually leverage a well-timed case of prickly heat into a contention that I was allergic to strawberries in order to not have to argue about it. Just raw ones, pie and jam were fine). Turns out I just don’t like the varieties that are grown commercially. I have a small patch in my garden that is just starting to get going, the first berries from it last year were a revelation. The ones in the box were just as good.
Still have the beets (big surprise, I actually still have all the beets from the Fall share in my reefer), scallions, and one bunch of kale to use up by Thursday. Oh, and the micro greens. Looks like it’s eggs and micro greens one night this week. And borscht, maybe?
Those amazing heads of lettuce from the first box are now a pot of Lettuce Soup. Perfect for a cool evening. Not as Primal as it could have been. Because I used some Spanish style chorizo, adding a can of garbanzos seemed like a no brainer. Here’s the recipe.
Spanish Lettuce Soup
12 oz. package Spanish style chorizo
1 large yellow onion, chopped
2 Tbsp. coconut oil
1 tsp. ground cumin
1 small can garbanzo beans
1 box chicken broth (I used one that had garlic in it)
2 heads leaf lettuce, chopped
Brown the sausage and onion in the coconut oil. Add the cumin, garbanzos, and chicken broth. Simmer for about half an hour. Add in the lettuce, cook about 15 minutes. I didn’t add any salt, thought the boxed broth was plenty salty. Do what you like.
Other box items that we’ve already used up are the snow peas (steamed with soy sauce and sesame oil, served with salmon), and the Brussels sprouts (also steamed with Irish butter and served with steak). And one batch of kale chips for the Super Bowl.