- Salad Mix
- Baby Spinach
- Cauliflower (Purple)
Most of contents from last week's and the prior week's boxes found their way into a "stone soup" of sorts; random ingredients on hand went into a pot and a hearty, tasty soup emerged:
Stone SoupI seasoned mine with ume plum vinegar, Sean seasoned his with black pepper. For ease of eating, it is important everything is bite-sized. A few ideas for further seasoning include porcini powder and fennel pollen.
bunch of erbette chard, chopped
bunch of gallegan kale, chopped
pile of french fingerling potatoes, diced
bunch of turnips, diced
1 can diced tomatoes
1 can chickpeas
1/2 cup quinoa
4 large cloves garlic
1T olive oil
2 Rapunzel vegan vegetable bouillon cubes
We sauteed the garlic in olive oil and then added the freshly washed greens. Meanwhile everything else simmered in a stockpot till tender. Greens, and the juices created during their sautee, were added. Stir to combine and soup's on!
No word yet on what Teresa and Billy did with the June 4th box, but stay tuned.