Asparagus: gone
Lettuce: gone
Mint: gone (made into syrup; useful for many things, but mostly used for mojitos....)
Rhubarb: still working on it
Green garlic: only couple stalks left
Spinach: a few leaves left
Potatoes: a few left
Radishes: making our way through the roots, still have the greens
Leeks: haven't touched them
Parsley: still slated for freezing
geekMan said last evening that he's amazed we're eating it all up. I think our approach to eating veg is different than it used to be. We used to ask ourselves "what do we want for dinner?" That has evolved into "what is in the fridge that needs to be eaten?" The "what" is followed now by "how should we prepare it?"
For example, asparagus is in season. When you have three to four weeks of bountiful asparagus, there's room for experiment and the delight of trying new flavors and methods with a familiar veg. So far we've had it steamed, in Potato & Asparagus salad, grilled in olive oil & spices, grilled in mustard/mayo marinade, and made into a savory mousse. I'm not sure how much longer local asparagus will be in season, but we won't run out of different ways to enjoy it.
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