What's for dinner?

Last week I chickened out on the Strawberry rhubarb pie.  I had my daughter do it.  She's 13 and excellent in the kitchen.  It was pretty good, though I think I prefer my strawberry pie a little more sweet than tart. 

This week will be the 5th week of our 24 week membership to our CSA with farmthisway .  A little birdie told me that it looks like this week's distribution will include more fresh strawberries, cucumbers, heirloom tomatoes and totally organic carrots and beet greens.  Don't forget the farm fresh brown eggs from those hard working chickens out on the farm. 

Aside from the basic salads (I still have plenty of lettuce in my lettuce bowls!) that can be made from these fine offerings, I always like to think outside the box a little and do something neat with my weekly distribution.  The kids and I think it is fun to play with our food so to speak.  One thing I have never been real sure of what to do with is the abundance of greens.  I am familiar with lettuce, kale, cabbage and spinach, but beyond that, not so much.  Today I searched some things to do with my beet greens, and my favorite thing that I found sounds like what we will have for dinner tomorrow night.  I don't like anything I have to fuss with too much on a Wednesday, because I am at the Farmer's Market on Tuesdays until about 2 and then home to unload and process some of my weekly distribution.  That means dinner has to be quick, easy and not too messy.  And in my world, that does not mean take out...So, instead tomorrow I will make beet greens and bacon tossed with pasta.  I generally tend to avoid all things Martha Stewart, but she has a lovely quick recipe that looks great.  4 slices of bacon chopped (I bought extra slab bacon for Father's Day, so I have this in the fridge), 3 scallions chopped, which I will probably substitute with the Vidalia already in the fridge, greens from 3 beets , coarsely chopped, and salt and pepper to taste. recipe/instructions

It says to serve as a side dish or toss with pasta.  I will be tossing it with pasta, and pairing it with a nice salad made from our lettuce bowl lettuce, fresh organic carrots, cukes, and heirlooms.

Dinner is served.  Is it Wednesday yet?  

If I get creative later in the week, I may also try out a recipe for strawberry soup with cucumber and strawberry salad.   Stay tuned...