Game plan, week 2:
The first thing I will do with this week's box is wash my lettuce which I will rip into salad size pieces, spin dry, and then store in a plastic bag with a paper towel. I know - why do this first when there are other things to deal with? The reason - if I don't, I may put it off and then instead of having amazing lettuce to enjoy all week, it will be limp at best.
Next up - I will supplement this week's box a bit. I am going to saute some onions, garlic and mushrooms. While these are melding, I'll wash and chop the boc choi and toss it in the mix. I'll season it with a bit of soy sauce. I will serve these with tofu and rice.
The strawberries and rhubarb will be put to utilized in a dish Chris described to me while we were working last week. I will put about 1/2 cup of sugar in a medium sized pot with a 1/4 cup water, a shot of citron liqueur, ground cardamon, and vanilla. Once the sugar has dissolved, I will add the rhubarb which I washed and chopped while things were warming up. I will let the mix come back to a boil and then simmer for about 4 minutes while I wash and chop the strawberries. I'll add them and cook for another minute or so. I'll take it off and let the mixture cool. When it is about room temp, I will make yogurt parfaits in glasses, layering plain (or vanilla) yogurt, rhubarb-strawberry mix, yogurt, mix, and a layer of yogurt on top. I will cover each glass and put them in the refrigerator.
I will be making a pot of vegetable soup - I'll saute the greens from the turnips along with onion, carrot, celery and mushrooms. Once these have softened, I will add vegetable stock and a can of diced tomatoes, bring it to a boil and then simmer. While this is going on, I will grate the turnips and toss them in the soup. I'll add some spices (including some thyme that I dried from last week's box) and salt along with a handful of barley. Once the barley is cooked, I'll turn the pot off, let it cool and then refrigerate.
Last of all - wash and spin the oregano. I'll then hang it up to dry. After a few days, once it is dry - I'll store it on the stalks in a brown paper bag.