Almost everything is stored in the fridge except the parsley, which I have as a bouquet in a vase, and the strawberries, which are now safely stored in my stomach. I’ve removed the greens from the radish and the turnips for better storage. I’ll probably do a smorgasbord sauté with those extra greens plus whatever bits and bobs are left from last week.

Breakfast tomorrow will be glazed turnips on scrambled eggs on toast. For a heartier meal, salmon with garlic scapes is on the menu. If there were more garlic scapes, a garlic-scape-pesto crusted salmon would be delicious but instead, I’ll just do a side saute.

Looking at the spread of lettuce, I feel the lettuce fatigue coming! With a few heads in the fridge from last week (I find LFFC produce stays fresh longer than grocery store produce too), it is time for Lettuce Soup!

https://www.thepaleomom.com/lettuce-soup/ 

You can fiddle with the recipe a little bit (eg: I don’t do paleo so I happily use potato instead of plantain, onions can be subbed instead of shallots, etc.) but under no circumstances can you omit the ground cardamom. It’s the thing that turns this from being a weird pot of boiled lettuce into “WOW, LETTUCE SOUP.” 

Heads up! One of those luscious green bundles is not a lettuce! It’s an escarole head. As a member of the chicory family, escarole has more of a bite than lettuce so a fruit forward salad would do nicely, chopped apples, a handful of frozen blueberries, some sliced nuts.