I warily approached the plastic bundle. Admittedly, it looked much more imposing than it really was. Deep breath. It’s not so bad, Laura.
Ok, romaine lettuce…Take out, chop into bite-sized pieces, wash and dry in the salad spinner. Put in fridge. Now it’s ready for eating at anytime.
Strawberries…Wash and hull. Start eating as I deal with the other items. My husband, Lyndon, helps me to polish off the rest.
Golden beets…ooo, what a treat. Rip off the greens of both beets. Place beets into pot with the two red beets from last week. Add water. Cover. Simmer. (Don’t even worry about washing or peeling. )
Beet greens…group together with the lacinto kale. All these greens could be cooked together as a greens/bulghur pie, African peanut butter stew or other recipe that I’ve found are generic for all kinds of greens.
Beet greens and lacinto kale….place in dry plastic bag and place in fridge. It’s good for several days.
Carrots…ah, Joyce ripped off the greens part for me. Perfect. Leave in bag along with the purple cauliflower and sweet peppers.
Tomatoes…in paper bag, dump out on to counter. Lyndon enjoys one before going out on a run with my dog, Abigail. Wash three, cut in half and top with olive oil and balsamic glaze. Perfect for dinner. All other tomatoes go back into the paper bag and into the fridge. I know that tomatoes are best stored OUT of the fridge. But, without air conditioning and the current heat wave, the tomatoes are actually BEST stored IN the fridge.
Beets…after simmering for 20 minutes, rinse under cold water as the skin nearly melts away with slightest pressure. Eat. Wow. Pure gold, these golden beets. (Yes, I reluctantly shared with Lyndon.)
Last step…Wipe down counter. All those veggies leave a smattering of dirt on the counter. There’s no better evidence that the veggies are indeed straight from the farm.
