Back first, left to right: 32 oz. fresh squeezed orange juice, romaine lettuce, 10 carrots, collard greens, bok choy, spinach, eggs, 2 cucumbers, 3 ruby red grapefruit, 4 granny smith apples, 7 bananas, grape tomatoes, clover sprouts, 4 cara cara oranges, 4 anjou pears, a Tommy Atkins mango, 5 russett potatoes, a Hass avacado, 3 yellow onions, white button mushrooms, and 2 persimmons. Replacing the blueberries (they ran out) was the bok choy, which I've never cooked before, but found a good sounding recipe online.
Thursday, January 15, 2009
Organic Produce Arrived
Back first, left to right: 32 oz. fresh squeezed orange juice, romaine lettuce, 10 carrots, collard greens, bok choy, spinach, eggs, 2 cucumbers, 3 ruby red grapefruit, 4 granny smith apples, 7 bananas, grape tomatoes, clover sprouts, 4 cara cara oranges, 4 anjou pears, a Tommy Atkins mango, 5 russett potatoes, a Hass avacado, 3 yellow onions, white button mushrooms, and 2 persimmons. Replacing the blueberries (they ran out) was the bok choy, which I've never cooked before, but found a good sounding recipe online.
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