Farm share, week 3

[magid]

• a head of cabbage (I chose the corn-shaped kind)
  
• a bunch of red beets with greens
  
• a bunch of rainbow chard (oops, look, I chose red after all)
  
• ten garlic scapes
  
• a bunch of flowering pea tendrils
  
• a big bunch of dill
  
• six ounces of spinach
  
• two heads of lettuce (I chose a round, red kind for both)
  
• a head of endive*
  * swapped for another bunch of dill

The cooler weather earlier somehow translated to not-salad-weather for me, so I'm way behind on lettuce, which is why I brought one head to friends. I'm bringing dinner to other friends tomorrow night, and they'll be getting green salad too (among other things!).

I already sauteed the beet greens and red chard with some onion, plus walnuts and feta, which was served along with green salad for dinner. There are leftover cooked greens, but somehow, that's much less likely to go to sadness. I also sauteed the pea tendrils with some onions and froze them for later; I could see the flowers were already wilting in the hour since I'd gotten them home.

Other thoughts: perhaps a first small batch of sauerkraut? Definitely some fridge pickles with the dill, and perhaps the turnips from last week (also, daikon from the friends who got the lettuce). Possibly dilly garlic scapes. Lots more green salad. Roasted beets, likely, perhaps with potato and onion.

Comments

[ruthling]

what shape is "corn" shaped cabbage? Is it like an ear or corn or more like a kernal? I'm having a problem imagining either, actually...

[magid]

More like an ear. Or imagine the traditional teardrop shape, rounded at the bottom, pointy on top. Otherwise, I've noticed no difference from regular green cabbage in flavor or texture, just original shape, which makes no difference in prepped dishes (though since the heads are smaller, I assume they grow faster, hence getting them so early in the season, which is nice).