Veggies, Week 5

This Tuesday the veggies look a bit more varied: Greenleaf lettuce, Rainbow Chard, Swiss Chard, Red Potatoes, Beets, Red Cabbage, Purple Basil, Tuscan (Lacinato) Kale. The purple basil was the best. I have never seen/had it before. It is so beautiful to look at and it smells even more intense than the regular basil. I used it on Tuesday night when I made risotto with celery and mussels (out of the shell). It was soooo good, maybe because I make risotto so rarely (this is my 2nd time, after my friend Juan gave me a lesson). Juan and I made cheese risotto for a crowd one day last summer at my house and that's how I learned. I don't use broth (don't buy it, and I didn't have any of my own making), just plain water and seasoning. I put just a little bit of Parmesan at the end, but one could still taste is in the dish. Ans topped it with the purple basil. It looked really pretty, with the green from the celery and the pearly white of the rice. And a little bit goes a long way. Last night we grilled Portabella mushrooms and stakes. I know, a bit much, but the shrooms had to be cooked and the stake was taking too much spake in the freezer. Plus, we didn't eat it all. There's leftover beef for Tim's beef and broccoli. I made a medley of veggies (sliced yellow beet, chopped cabbage and collard greens - all from the CSA), drizzled with olive oil, seasoned with pepper and salt, and put it in a aluminum pan (reusable) covered, on the grill. Yes, there were not many dishes to was at the end of the night, yay! as it was my turn to do the dishes. We're on our way to Ohiopyle for some camping and canoing. But only after this work day is over. Soon. Happy Fourth of July!