after week 1
i have thoughts:
9 green beans is more than you think it is
micro greens are a use within 3 days sort of thing
are tomatoes not in season?
because they weren't very flavorful
more, more, more
but especially
more oranges!
for week 2
they didn't have green beans : (
here's what i came up with for week 2:
| Organic Medjool Dates (0.5 lb) | 1 | $2.99 |
| Organic Carrots (1 lb) | 2 | $2.90 |
| Organic Zucchini or Yellow Squash (2 ct) | 2 | $3.74 |
| Organic Cucumber (1 ct) | 3 | $2.97 |
| Organic Sweet Potatoes (1 lb) | 1 | $1.39 |
| Organic Oranges (2 ct) | 5 | $6.75 |
| Organic Butternut Squash (1 ct) | 1 | $3.55 |
| Organic Beets (1 lb) | 3 | $6.45 |
| Conventional Avocados (3 ct) | 2 | $5.48 |
| Organic Grapefruit (2 ct) | 2 | $3.76 |
| Organic Turnips (1 ct) | 1 | $2.19 |
| Subtotal | $42.17 | |
now
i'm not thinking this is just for lunches
i'm thinking this is food for the week
i have some staples
and i might need to pick up things to fill in
my plan is to pickle/ferment
1 pound of carrots and 1 pound of beets
carrot pickles are for lunches
as are the cucumbers, summer type squash, oranges, and dates
butternut squash i was thinking i'd just cook
like plain for dinner
but
depending on the size i may just do the hollowed out part
if you bake them face down, covered
it sort of bake-steams and is really good
but that depends on how far the other stuff goes
because i have an idea to replace a lot of the oil in the vegan mac & cheese recipe i like
with butternut squash, tahini, and white miso
and those winter squashes keep a while
sweet potato, turnip, beet (if i can space it)
i'm going to roast
i love roasted root vegetables [need mushrooms]
i'm thinking
if i can manage to have leftovers
i can make a root vegetable frittata
i've been kinda fancying that
i use croutons [probably need croutons]
maybe some morning star farms veg sausage patty
smoked paprika
so beets
i'm making my food truck borscht idea
the beets cook down
with onion and red pepper flakes [out of red pepper flakes]
and probably other spices
until it's like a beet consume (but not really because you don't need to clarify it)
but you don't blend up the beets
or leave them in at all
you just use the broth/consume
which you chill
then the fermented part [need salt! will alea salt work?!]
i'm not sure yet
i'm leaning toward fermenting it
then blending the beets and the juice in the blender
letting them soak in the fridge overnight
and then straining them
mix that with the spicy beet broth
and it should be a hot and sour slice of heaven
this could be lunch
or dinner
or healthy snack
it's very healthy
then the avocados can be dinner
with brown rice
unbelievably satisfying
or avocado toast yum
or just on it's own for/with lunch
that seems like a weeks worth of food, right
the roasted veg might be alot more than i'm visualizing
but
i guess if i have too much
i could always freeze it, right
this week was not what i'd call a success
except that i didn't eat junk
but
those mandarins
i'm like wanting to eat nothing but oranges
i love you sweetheart
goodnight
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