Farm share, week 3

Lots of good things this week!

• two medium heads of Savoy cabbage
  
• six pickling cucumbers (I went for smaller ones)
  
• six stalks of broccoli with leaves
  
• six smallish zucchini/summer squash (I was there towards the end of the pickup window, and all that was left was a zucchini variety that's striped dark and light green)
  
• a pound of basil
  
• a pound of spinach
  
• a pound and a half of salad mix (according to the email, a "blend of arugula, mizuna, red mustard, and scarlet frill")
  
• two bunches of hearty greens (I chose one curly green kale, one lacinato kale, and zero chard)
  
• two bunches of the Herb of the Devil, aka cilantro (swapped for another head of cabbage and another bunch of lacinato kale)

First thoughts: no alliums this week! Stir fried broccoli with tofu and mushrooms. Saute the spinach with onion and do almost anything (add to pasta, add a sauce and eat as is, add to something else, freeze if uninspired). Roasted zucchini, possibly also cabbage. Some kind of slaw (Savoy inspires me to Asian-inspired slaw with soy, lime, and peanuts, etc.). Lacinato kale cooked with sweet potato, preserved lemon, and Impossible. And all the green salad ever, possibly with the cucumbers, unless they evolve into fridge pickles.

Speaking of which, until the vegetable tide arrived this evening, all I had left were some garlic scapes. I haven't done any canning yet, but I did start a quart of fridge-pickled Hakurei turnips, and another of kale stems, plus an experimental quart of fermeted kohlrabi and garlic scapes that came out reasonably nicely (all have been tapped as part of green salads already).