magid

The fish I got Monday was not fillets (I think their accounting is off, and had it been fillets again this week it would have gotten back into balance), a headless hake (it still sounds like it should be an Encyclopedia Brown adventure, The Case of the Headless Hake). I filleted it, freezing the frame and skin for when I transplant the Pretty in Purple pepper plant I bought last week, and baking the pieces with the usual kind of topping. Hake is very meaty, and there's a lot of it: the baking tray was full.

This week in veggies:

a lettuce (red leaf)
a bunch of carrots with greens
five summer squash (I chose four small zucchini and one medium golden one)
a bunch of herbs (I got there on the late side, so there wasn't any dill left; I opted for basil instead)
a head of cabbage (the kind that looks like a fat ear of corn)
a bunch of collards or kale (I chose purple kale: any lacinato was gone, but the collards didn't look as happy as the kale)
a bunch of pearl onions with greens (I got one of the last bunches of red onions)
a third of a pound of spinach
two bunches of beets (I chose regular red ones, and in talking about beet pickles with the coordinator, got offered an extra bunch)
five cucumbers (cute little pickling ones, and I chose the smallest ones I could find)

Current thoughts: pickle the beets; sautee their greens, the spinach, and the onions with sesame-soy sauce, and possibly nut butter; start a batch of sauerkraut with cabbage, kale, and carrots; make a cucumber-feta salad with lemon and mint; roast the zukes.