I used a combination of foods leftover from last week and a few new ones in this meal.
I made omelets with:
eggs (from last week)
asparagus (new this week)
mushrooms (last week)
cheddar cheese (two weeks ago - finished it up)
fresh thyme (this week)
The salad used last week's greens. I think I finished up the last of the radishes and scallions. I had been using an olive oil and vinegar dressing, but I bought a bottle of Thousand Island dressing at the market this week. It's what I grew up using, except we called it Russian dressing. I wonder if there's something different about them or if it's just a regional difference. (I'm originally from Philly.)
We could hardly discern the mushrooms in the finished omelet. Neither the taste or texture really stood out. The asparagus on the other hand was great. I sauteed both of them in butter before adding them to the egg mixture. I have purchased asparagus before joining Fair Shares, but I'm eating it a lot more often now. It had a great crunch and taste in each bite. The cheese worked well too. Roy grated it while I was getting other things ready.
This is the thyme plant we got this week. I'm sure I'm on my way towards killing it; not very good with plants. I pulled out a sprig, chopped the leaves off, and threw it in my eggs. I've used dry thyme with chicken, but I wanted to try this now. I didn't notice it in the omelet really.
The big surprise was the butter. We had something labeled "Our Garden Butter" in this week's share. Very creamy butter. We both had some toast with the eggs.
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