1 head romaine lettuce (RIP: it froze in my feisty, outdated refrigerator, despite being in what I thought was the warmest place in it barring the door. Any ideas? Anyone? Bueller?)
1 head red leaf lettuce (I wish this had frozen instead, since I still had some left from last week even though I have eaten large salads incorporating at least one or two leaves of this at least once every day, often twice--and I may or may not be seriously toying with the idea of making breakfast salads)
1 head Bibb lettuce
1 bunch broccoli
1 bunch Swiss chard
1 bunch purple kohlrabi
1 bunch chioggia beets
1 bunch asian turnips
1 bunch cilantro
So far I have been doing well with my pickup triage, using the things that are likely to last longer last, but I love beets and couldn't resist. I roasted a large one immediately along with a kohlrabi (root?) and an asian turnip.
I cut the greens off of the beets, turnips, and kohlrabi and stored them separately. I froze the broccoli immediately (I know, I know) because I couldn't bear to witness its nutrients slowly seeping out into the ether of the refrigerator air as I prioritized other things for consumption. The cilantro came with roots, so I put it into a glass filled with water on my windowsill. Everything else went into fresh extend bags, excepting one beet, which I rinsed off and ate raw before I even put anything else in the refrigerator.
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