[local eating] Farm share, week 3

• two heads of lettuce (I got one red leaf, one green leaf)
  
• one head of arrowhead cabbage
  
• a medium bunch of carrots
  
• a bunch of dill or cilantro or basil (having dill left from last week, I chose basil)
  
• a third of a pound of pickling cucumbers
  
• a third of a pound of beet greens (with teeny beets attached; obviously the thinnings from the beet field)
  
• a bunch of chard (I chose red)
  
• a third of a pound of spinach (old enough to be better cooked)
  
• three garlic scapes

Last week I managed to saute and freeze the non-lettuce greens, which forced me to think in salad the rest of the week, so I managed to finish all the lettuce yesterday. I think I'm going to try that again. I still have Napa cabbage from last week; I'd been dithering about kimchee (which would necessitate finding a kosher source of Korean chili powder) or sauerkraut. Now with this week's green cabbage, plus at least some of the carrots, I could have a nice batch of sauerkraut, even though I'd still like some red cabbage in there. The lettuce and cucumbers will end up in salad (if it gets warm again, I might opt for the cucumber-feta-mint-lemon salad, otherwise a green salad).

And for something completely different (yet still local :-): I noticed a couple of days ago that the old Bowl and Board building at the intersection of Mass Ave, Mt Auburn, and Putnam has been torn down. It'll be interesting to see what happens there.