Farm share, week 2

[magid]

• 2 big bunches of broccolini
  
• 2 bunches of red radishes with their greens
  
• 2 bunches of Bright Lights Swiss chard
  
• 1 pound of garlic scapes
  
• 4 heads of lettuce (I chose a variety of colors and frillinesses)
  
• 1 pound of mixed salad greens (swapped for more scapes, because while they looked nice, head lettuce will last longer, plus the weekly email suggested this was the last of the scapes)

First thoughts: pickled or pureed garlic scapes. Lots of green salad (I said I’d bring salad for Shabbat lunch, so that’s at least two heads of lettuce there; I’ll need to get things to go with, in addition to the radishes). Possibly some open-faced sandwiches with lettuce tops. Sauted chard with scapes, lemon, and walnut. Possibly use some of the broccolini greens in lieu of kale for a kale salad. Sauted broccolini and radish greens with scapes with some kind of pasta or rice.

eta: I’d planned to bring a kale salad for Shabbat lunch, but we didn’t get kale. I went back to look at the email sent out on Sunday, and it was pretty far off what actually came: he predicted kale and baby bok choy, instead of the radishes and broccolini that came.

Comments

[minoanmiss]

insert witty joke about the wisdom of having a day of rest

[magid]

Heh.

I managed to make some mashed potatoes with sauteed onions, mushrooms (baby bellas and shiitakes), and broccolini. And prep salad to bring to Shabbat lunch (using up all the radishes and two heads of lettuce). That was it.

[minoanmiss]

That sounds AWESOME!

I don't know why I never thought of putting mushrooms in mashed potatoes. I am making a note!

[magid]

Sauteed mushrooms are such a umami bomb, particularly great in some vegetarian/vegan recipes to add meatiness.

[minoanmiss]

They really are. I learned to use them with dark greens in place of meat and I love the effect.