CSA 2016 Week 2/3

I was out of town last week, so I ordered all greens that I could cook down so they would last to this week.

What's in the box this week:
week 2 -
kale
chard
scallions

week 3 -
head lettuce
mixed baby lettuce
escarole
1/2 crusty bread loaf
asparagus (bought at work as part of a green market for $1.50)

What also went into the cooked greens were some spinach and arugula that were going to go bad while I was out of town (why I thought I would eat 2 giant extra containers of greens, I will never know). So when I got back from my conference, I made green rice to use some of the greens and scallions.

To continue using the greens, I made 2 crustless veggie quiche. One went to a BBQ on Saturday and the other will go with the salad greens for lunches this week. It's a neat idea - you use onions as the "crust" then add in any veggies you have - so this one had the cooked greens and asparagus. Only one had the pretty top on it, so that one went to the BBQ.

The escarole went into a sausage-bean soup. I neglected to read the weather report and it's to be in the high 80s/low 90s this week...oops. Well it's pretty delicious, so it will be worth it, sweat and all.