Farm share, week 4

[magid]

Things are getting heavier now…

• 2 bunches of mixed beets with greens
  
• 2 heads of cabbage (I chose medium-small green cabbage over Napa or the frilly cabbage)
  
• 10 summer squashes/zucchinis (I chose a mix)
  
• 12 pickling cucumbers (I chose smaller ones; I think the big ones get a bit bitter, and the seeds too large for my preference)
  
• 2 bunches of dill
  
• 1 pound of basil
  
• 8 heads of young (uncured) garlic
  
• 2 pounds of mixed young lettuce leaves (gorgeous, but 2 pounds is more than I’ll get through, so I swapped 1 pound for another 4 heads of garlic)
  
• 8 baby bok choy (I think they’re Shanghai bok choy, because the stems are light green; I chose small ones because really, 8 is plenty)

First thoughts: stir-fried bok choy with garlic, scapes, scallions, some type of mushroom, and tofu. All the green salads. Dilly cucumber salad. Sauted beet greens with lemons and walnuts. Asian-ish cabbage slaw with lime-miso-sesame oil dressing, plus cashews/peanuts, scallions. Roasted beets. Roasted summer squash. Dilly pickles. Pureed basil stored in the fridge under olive oil for later use.

Comments

[ruthling]

that is a lot of food! I love baby bok choi so much.

[magid]

What are your favorite baby bok choy uses?

[magid]

This morning’s kitchen math:

one pound of basil minus stems = about 2/3 of a pint of pureed basil, now in a jar under olive oil in my fridge, plus a bowl of basil stems added to the freezer bag of farm share veggie offcuts that will be made into soup stock eventually

[coffeepaws]

Sounds wonderful :)