2 yesterday. 1 today. I'm out of salad. I will shop on Wednesday.

We all need vegetable and fruit delivery! Preferably prepared veggies

You preparing for Christmas, PAV?

I prepped 20lbs of beets a few weeks ago and put them in the freezer (they were SSOOOO cheap! and delicious looking). I guess I can eat them now too?

PAV8888 wrote: »

lots of cauliflower about 2lbs between yesterday and today! Plus about 300g carrots today!

Lots of bunnies! I’ve noticed more of your posts are more vegetarian? Is that for more food volume or a deliberate change?

Bunnies bunnies everywhere!…( except last night we had two armadillo in our backyard! )…..

Tossed salad with lettuce, cukes, and tomatoes
Black beans
Corn
Strawberries
Onions
Green peppers

I can get those same things here, Yooly. Though Harvey's doesn't have any lettuce for burgers. All is weird.

Obviously things are not good in Canadian bunnyland! Texas gets lots of produce from Mexico.

I wouldn’t count on Arizona PAV. It’s an arid hot place with minimal farm land unless you’re into chili peppers and nopalitos.

Yes. Sriracha shortage and a whole pile of crazy out there.

The already ridiculousy dear "mixed field greens" that I love are still available and not really increased in price - just not on sale lately. Perhaps because they are primarily greenhouse grown?

I have a salad recipe made of cabbage ... it's kind of a coleslaw ... The store I originally had it from called it Claremont Salad and another store I often shopped at called something very similar Health Salad. ... I asked the chef of the first store how to make it; and while he didn't give me a recipe, he told me what to do .. and it has become a family favorite for gatherings. I make it often for myself and it keeps well in the fridge for days and days. ... I use it as sandwich and meat patty 'burger' toppings, as a side, as a snack ...

You can use your knife skills for this recipe ... or a Mandoline food slicer, or your food processor to chiffonade the cabbage and thinly slice the other vegetables. The thinner the strips, the better the end result.

Nina’s Claremont Salad (Coleslaw)
1/4 head green cabbage (about 1 pound), shredded thinly.
1/2 - 3/4 tsp salt
1/2 English cucumber, sliced thinly into rings, skin on
1 long carrot, sliced thinly into rings
1 small onion, sliced thinly into rings, rings separated
1/3 - 1/2 sweet pepper, halved and thinly sliced (any color), optional
1 rib celery, very thinly sliced, on a slight angle
2 Tblsp neutral oil
1/4 cup or champagne vinegar (or use rice vinegar, or plain distilled)
1/2 - 1 tsp white sugar (if using distilled vinegar, otherwise you don't need it)
Layer the vegetables into a large bowl as the vegetable is prepared, sprinkling the salt over the cabbage first. Make a dressing of the oil, vinegar, optional sugar, and drizzle over the vegetables in the bowl
Toss well.
Refrigerate for at least 1 hour. Toss and serve.
Stores well. Celery is optional.

PS .. it will have some liquid accumulate because the vegetables will give off a brine that will collect in the bowl as it sits in the fridge ... the more day sit sits, the wetter it gets. Just use a slotted spoon to serve it and let the brine drain back. Also the more salt you use, the more brine you'll end up with.

Watch out bunnies!….I left you alone the past few months….I got lazy and didn’t feel like chasing you and butchering you up or cooking you….Ha!….I bought a new chopper and my fridge is full of veggies 🥗….so watch out because I am coming for you!

Let’s see….today I had corn,black beans,tomato sauce,canned diced tomatoes,a half green pepper,a half red pepper,…..I think that was it….car is back so I can forage tomorrow for fresh foods!