Veggies: week 1

[magid]

This afternoon, just before the downpour, I picked up the first installment of veggies. I was surprised at how much there was (it being early in the season), both a boxful and an extra bag.

What was included:

2 big heads of green leaf lettuce
a largish bag of spinach
a bag of arugula
a large bouquet of multi-colored radishes with their greens (edible too)
3 heads of radicchio (the outer leaves looked rather more like red leaf lettuce)
a big bunch of kale
a bunch of turnip greens
a bunch of mixed greens (according to the weekly news sheet, including mustard greens and Russian kale, whatever that is)
a bottle of honey, a complete surprise: apparently the farm manager has put 4 bee hives on the edges of the farm, to encourage pollination.

Tonight I sauteed the mixed greens with minced onions, added 5 pepper oil, toasted sesame oil, and tofu cubes marinated in soy sauce, had that over a baked potato. I also put some lettuce, spinach, arugula, radicchio, scallions, fresh basil (picked in the rain tonight from the porch), and a tomato together with a couple of hard boiled eggs to make a salad, dressed with balsamic vinaigrette.

I think I'll end up cooking the rest of the need-to-cook greens tomorrow, maybe come up with some recipe for greens-with-pasta for potluck or something. And lots of salad (those heads of lettuce are rather a lot for one person to get through... have to get guests...).

Comments

[gingicat]

Ah, it's all those leafy greens, they take up space. :)

browngirl once told me that it's possible to stir-fry lettuce. Apparently, it shrinks a lot, but takes flavor well.

[magid.livejournal.com]

I've used lettuce to line bamboo steamers when making steamed wontons, and the lettuce gets very sad, though it does make it easy to clean the steamer.

I'm hoping the abundance of good lettuce will encourage me to salad more; there are enough other greens to cook. Slowly but surely I find room in my fridge again...