“…so the onslaught begins!”
True enough. Yesterday was the first day of farm food: 2 kinds of lettuce, spinach, arugula, radishes, and the only herb I took was tarragon.
By comparison with the remainder of the summer, this is nothing. I always do the week’s shopping the same day, on the way home as the cheapest market is right on the way. So, I come home with a car load.
I have: stuffed some of the larger TARRAGON into a bottle of champagne vinegar I bought for that. It’s my favorite vinegar flavor combo, and I sure can’t afford to buy it premade. I’m always looking for champagne vinegar on sale because of this. I’d used up what I had, so was delighted when I found some in Feb. There’s a bunch of TARRAGON hanging up to dry. There’s the odd bits & pieces in the oven dehydrating, to refill the spice jar.
The RADISH greens have been washed and are drying in the oven. Will be added to the mixed “peppy” greens. I do a jar of peppy and savory greens every year. Add them to soups, salads, etc.
Most of one bunch of ARUGULA was used in a chicken sandwich, my dinner last night. (DH made himself something while I was gone.) The rest of the bunch was dried and added to the peppy greens jar.
So, it’s been not quite 12 hours, I’ve used greens on a sandwich, put bagged herbs up to dry, dried herbs and greens in the oven to add to the back stock, and added herbs to vinegar for flavoring. The tarragon and radish greens have all been accounted for. Half the arugula has been used.
I have a week to use up the spinach, lettuces, and radishes.
A week later. I have used up all of the spinach, some of the lettuces and radishes. I need to go start dehydrating. That would take care of a lot of this!
All of the remaining greens, except the lettuces, are washed, stemmed, and ready to dehydrate. The first batch is in the dehydrator. Will be out soon, greens dry quickly! We’re having salad for lunch, and that should take care of all but perhaps a very small amount of last week’s share. NO leftovers!