Strawberries and cantaloupe with breakfast, cherries, grapes, and red plums as mid-afternoon snacks, endive and spinach became salad, corn and mushrooms I had with sausage for dinner, and this weekend I made up a kale and sausage pasta dish that was delish and also had leftovers for lunch this week. I came up with a pretty tasty dressing for the endive: lumpfish roe mixed with sour cream and a touch of vinegar, with some green onion thrown in. The sour cream softens the bitter edge of the endive, and the lumpfish gives it some heft and depth as a meal.
I do have some tomatoes left, but I'm not counting them because a) extras I ordered and b) I put them aside deliberately because they were underripe. I'll probably have some with my lunch today, as they look like they are finally ripe.