This week we received: more black summer Bok Choy, more Chioggia beets, bright lights chard, Helvius Romaine lettuce, skyphos buttercrunch (a red salad lettuce), and marathon broccoli.
Since our chard leaves are so big this week, I decided to make chard leaves stuffed with rice and herbs – with (instant) brown rice and parsley from the container garden. Here’s a photo of the onions and chard stems:
And a picture of the stuffing mixture, with some crumbled feta:
And the finished product, which does not look as good as the picture in the link:
Verdict: So good! I would buy chard from the grocery store just to make this again.
I made another stir-fry with the Bok Choy, broccoli, some red pepper, and chicken.
Verdict: The stir-fry turned out better than last week – partly because now I’ve had more practice and partly because broccoli florets really hold the stir-fry sauce.
In boring news, we used the salad greens for tacos and snacking. And we roasted the beets… again. This time, I roasted them in foil at 400 degrees for 30 minutes and then let them “steam” inside the foil for another 10 minutes. I wanted to see what the beets taste like without olive oil. (They taste fine without olive oil.)