Farm share, week 4, and Boston Organics

• two heads of lettuce (I chose a frilly green leaf and flat red leaf, and got smallish ones so there's a chance I'll get through them)
  
• a pickling cucumber
  
• two squashes (yellow summer squash or zucchini; I chose two largeish zukes)
  
• a bunch of herbs (rosemary or cilantro or dill; I chose the last to go with the zukes and cuke)
  
• a head of cabbage (around the size of a large grapefruit, either flat or curly leafed; I chose curly)
  
• a bunch of small onions (with scallions still attached)
  
• a bunch of kale or collards (I chose collards because there wasn't any lacinato kale)

What's left from last week: Hakurei turnips (but not the greens, which have been sauteed with beet greens, chard, scallions, and onions, and frozen (starting the annual thoughts of getting a chest freezer...)). (I admit that the only reason I'm down to just the turnips is bringing a lot of the salad things to Newport, and sauteeing almost everything else last night, making a magenta dinner of onions, garlic scapes, beets, summer squash, zucchini, and carrots with black pepper, leftover rice, and a bit of cheddar.)

( Boston Organics )

First thoughts: saute the summer squashes with garlic, dill, and some lemon; some kind of potato-cauliflower chowder (with fish?), unless roasting them seems more appealing; cucumber-dill salad (if I don't just eat the cucumber out of hand; one pickling cuke doesn't go far). Green salad is a given, of course. I'm not sure what I'll do with the collards, since my inclination is to make a sort of stew of them with sweet potatoes and something spicy (vegan sausages?), but I'd rather not get more veggies. I did get some wheat*, so perhaps some sort of casserole-ish dish. The mushrooms could go in that, too, to add umami.

* "Wheat berries" always seems a strange term, since they're a grain, not berries. I first bought them in Israel, where it's just called "wheat," which feels right to me.