Strawberries, Spring Onions, Mint, Kale & Beets

While I'm not quite experiencing strawberry fatigue yet, I just turned this week's strawberries into ice cream and split it with my neighbor (because that can stay in the freezer).

There was a lot of kale, so I went looking for recipes in addition to the kale-walnut recipe that Kate provided with the newsletter (which froze nicely into little batches for future use). I found a Portuguese green soup recipe that uses chorizo. It's amazing how a little bit of chorizo flavors an entire pot of soup with potatoes and kale and collard greens (you roll them up and slice them - it's called a chiffonade). The soup is great but very filling. I have it with a bit of baguette. I may end up having to freeze some of it as well just because I'm not eating it fast enough. I replaced the onion in the soup with my spring onions.

Last night I had roasted beets (just a little olive oil in a 425 degree oven until soft) with my dinner - they were so sweet and tender - it's amazing how different they were than what we always think about beets. I hope we get more beets soon.

The mint has just been going in iced tea. It's very refreshing. I have a bit of mint left and maybe a spring onion, but I can use that to top the soup. Otherwise, I've cooked everything this week. Now I just have to eat it all.