[local eating] Farm share, week 2*

[magid]

Early season haul:

• a head of Napa cabbage
  
• a fifth of a pound of garlic scapes (really, at that point, just put it in ounces, especially since the scales are the balance kind that have ounces marked)
  
• two small summer squashes (I chose zucchini)
  
• a bunch of cilantro or oregano (the latter for me)
  
• a bunch of dill
  
• two heads of lettuce (I chose good-sized red oak lettuce)
  
• a third of a pound of mixed salad greens or spinach (I chose the latter, since it's old enough spinach to be sauteed, and then I can freeze it if I want to)
  
• a bunch of small new beets with their greens
  
• a big head of curly endive

First thoughts: kimchee with the cabbage (need to get carrots, possibly scallions, daikons, Korean chili powder (anyone know how this differs from generic chili powder?)), saute the spinach and beet greens with some garlic scapes (freeze if not eating now), roast the beets and put in salad with feta and walnuts, saute the zucchini with dill and oregano.

* I missed the first week, due to a combination of brain blip and Shauvot.