CSA Week 3 - June 20th and 21st - salmon caesar salad, drying parsley, freezing beets, and more kimchi

Yesterday I dehydrated the parsley in our dehydrator.

Today I boiled and froze the beets,

made more kkakdugi (kimchi) using all the turnips, radishes, and green onions,

and made a salmon Caesar salad with the leftover Batavian lettuce, finely grated Parmesan, and some croutons a la this recipe. This photo looks like crap, but the salad was delicious.

There is about one serving of ginger coconut milk soup from Thursday leftover in the fridge.