Farm share, week i

[magid]

ruthling went on vacation this week, and I was lucky enough to get her farm share, from Parker Farm (out in Waltham). The distribution was done from the back of a truck parked on the street, with a scale hanging for people to measure out peas while he bagged everything else up. The loot:

• a pound of peas in the pod
  
• a bunch of purple kale
  
• a small red leaf lettuce
  
• a bunch of green chard
  
• a bunch of baby beets with greens
  
• a bunch of baby carrots with greens
  
• a bunch of greens that must be the bean tendrils he'd mentioned, but I've blanked on which kind of bean (also, I have no idea what to do with them, other than the generic saute with alliums) eta they're fava tendrils

Yummy.

Unexpected bonus: running into lots of people on the way. Tomorrow: my regular farm share.

Comments

[fetteredwolf.livejournal.com]

the_meanwhile used to do that one!

[magid.livejournal.com]

It was convenient to have it all packaged up, but I rather like getting a list of what I'm getting. But better farm than no farm :-)

[coorr.livejournal.com]

mmmm veggies :-)

[(Anonymous)]

There is a particular variety of bean tendrils I've had on a few occasions. I thought I'd saute them generically, but found they were really tasty and fun to eat raw. Be wary, however, of insect infestation. Do yours have any flowers?

If yours aren't conducive to raw consumption but are of the delicate persuasion, perhaps prepare them in some way that preserves the delicate nature, like only a quick saute or stir-fry, or light steaming, coupled with something else that is not too heavy, something in a Southeast Asia style.

You sure did receive many greens. Maybe you could use some of the less interesting ones in making some sort of green soup.

[magid.livejournal.com]

The thing is, they don't look tendril-y at all, especially compared to the pea tendrils I've seen at farmer's markets. They don't twist and turn, and, looking at them, it's much more about the leaves than the stalks/tendrils, somehow. No flowers, but I did see the ghost of a bean shell.

I tasted a leaf, but last night it didn't taste of much (though perhaps I wasn't paying as much attention as I should have). I have lots of garlic, so it'll likely end up with that for a default.

Somehow it doesn't feel like too many greens, actually. I tend to sautee a bunch of the cooking ones together to get any kind of volume (once cooked), and having a mixture is nice. I'm not particularly fond of the purple kale, though, so I have to decide whether to start that with the shorter-cooking greens, or do something else with it, or give it away....

Green soup sounds good, but I'm thinking of a cold fresh pea soup with mint.

[magid.livejournal.com]

And tonight, fruit!

[ruthling.livejournal.com]

thank you! hope you enjoyed it!

[magid.livejournal.com]

I did, thank you! Actually, I've still got a bit left, but I expect I'll finish things off in the next day or two.