Farm share, week 3

• 2 big heads of Napa cabbage
  
• 2 big bunches of green curly kale
  
• 2 bunches of French breakfast radishes with their greens
  
• 2 bunches of scallions
  
• 8 heads of green garlic (no stalks)
  
• 2 medium bags of mixed salad greens
  
• 4 fennel
  
• 6 zucchini/summer squashes (I chose large-ish ones, which were all zucchini, one golden)
  
• 2 bunches of cilantro (swapped for more fennel and zucchini)
  
• ”as much as you like” garlic scapes; I grabbed a small bag of them

First thoughts: roasted zucchini and fennel (perhaps with onion and lemon), topped with salmon towards the end of roasting. Fennel-zucchini-lemon relish, riffed from Food in Jars. Fennel-orange salad with salty olives. Stir fried Napa with scallions, garlic/scapes, ginger, soy sauce, sesame seeds, and tofu. Ferment some Napa with garlic/scapes and scallions (sort of a not-as-spicy kimchi?). Kale salad with lemon-tahini dressing and sunflower seeds. Mashed potatoes with massaged kale. Salted radish on buttered bread as a snack? Some radishes, scapes, garlic, and kale stems as mixed pickle?