This week's delivery included: Navel Oranges, Bananas, Strawberries, Yams, Curly Parsley, English Peas, Yellow Onions, Collards, Spinach and Boston Lettuce.
Roasted turkey with roasted yams and collard greens
Leftover turkey salad wraps in Boston lettuce
Strawberry and banana smoothies
. . . and I think we're going to try take two of eggs in a nest because I still have some chard leftover and I want to try poaching eggs again. But this time, I'm going to serve it over quinoa.
Since we got a HUGE bundle of parsley, I'm going to dry some of it to keep for future meals, as well as freeze some too. If you've never frozen herbs before, it's super easy. Just chop up the herbs and place small amounts in an ice cube tray. Cover herbs with water and freeze. Once frozen, you can store the cubes in a tupperware in the freezer. When you need some, just let a cube thaw in a small dish or toss the cube into the pot, the water will cook off.
Frozen herbs still maintain a great flavor, but are not good for garnish, as they've lost their bright color and shape.
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