Food for Shabbat

[magid]

• sauteed turnip greens*^, beet greens*^, and spinach*^ with baby garlic*^, onion^, and preserved lemon*
  
• green salad with mesclun*^, two kinds of lettuce*^, jicama, and possibly pink grapefruit* [with the usual caveat of "if I get around to it for just me"]
  
• turkey thighs baked over onions^, cranberries^, pecan pieces, and mashed sunshine squash*^, and topped with hot pepper jam^
  
• honeyed*^ rhubarb*^ with strawberries*^
  * organic
  ^ local

I'm particularly pleased about the strawberries and squash, frozen from last summer's share (read: actually being used after being frozen, which is nontrivial for me), and the jam, which I canned *mumblety* years ago (where *mumblety* is greater than the government's recommended maximum of one year), and just rediscovered this morning when looking for inspiration. It's more like a thick syrup (think honey) than regular jam, but that's perfect for the turkey.

This leaves turnips, collards, beets, and some lettuce from the farm share for the coming week. I also have cucumbers, tomato, and feta, so a dairy salad is likely at some point (perhaps even for lunch tomorrow).