We got Romaine, Butter lettuce, Swiss Chard, Radishes, Beets, Kale, Arugala and yup, more strawberries!
I made a simple salad with the lettuces and the arugala, strawberries and radishes, with a balsamic vinny:From my meat delivery last month, I had a big chicken, so I grilled it and made a mustard glaze to baste it with. (You know it's fresh when there are feathers attached!)
I put Kosher salt, pepper and onion salt all over it, and smacked it on the grill. I used indirect heat, turning on only the back and front burners, leaving the middle burner off. You can see I roasted the gorgeous beets while the chicken cooked. I just stuck them on the upper rack, again, indirect heat. With about 30-40 minutes left to go, I started basting the chicken with the mustard glaze. Here's the finished bird and beets.
The chicken was delicious, and the beets were sweet.
To use up the Swiss chard, I made Italian Wedding Soup. Again, from last month's meat delivery, I had a pound of ground beef which I used for the meatballs, and of course, used the pretty yellow stems and green chard as the "green" in the soup. I used my pressure cooker, so when it was all said and done, it took about 20 minutes, and 18 of them were prep time....pressure cooking is awesome, you should really try it out if you never have.