Good grief.

It's been a challenge, the last couple of weeks. Last week in particular, we were *very* short-handed at work, and as the office's "utility player," that meant some very long days. I managed to go to the gym every day, as usual, and cook proper food at home most nights, but beyond that? NOT MUCH.

I have just been modifying my order for the week from Full Circle Farm.

Here's the content list for this week, with my substitutions in parentheses:
Avocados MEX
Russet Potatoes WA (Red potatoes, as I don't intend to bake or mash them)
Spinach CA
Cilantro CA (Red onions--I'm low on onions, and would have a hard time getting through an entire bunch of cilantro)
Broccolini CA
Arugula (Greens) CA
Romaine Lettuce CA
Rainbow Chard CA (Green kale, because I love it so much)
Navel Oranges CA
Mangos PER (Chioggia beets, because I haven't yet used the 2nd mango from the last order)
D'anjou Pears WA
Braeburn Apples WA (Cremini mushrooms, still have apples left from last time, too)

And here's what I'm thinking of making:

Burritos with avocado slices
Tofu scram with red potatoes & mushrooms
Big salad – romaine, arugula, mushrooms, beets, pears & chickpeas
Kale, broccolini, mushroom stir fry over rice or quinoa
Red lentil & spinach curry

There is a writer who blogs for the farm, and though he is not vegan (or vegetarian, for that matter), his writing is thoughtful, and his posts are nicely photographed. Check it out here.