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This salad was great. The only thing not from farm share was the garbanzo beans. The salad is cucumber, red cabbage, carrots, onion, and probably some kind of lemon/vinegar/oil dressing.
I neglected to photograph the tabbouleh I've made also. It's a great way to use up cucumbers and tomatoes.
All of the roasted vegetables are from farm share. This was my first time trying beets, which unfortunately I don't really like. Plus some potatoes, onions, and pork chops (non farm share) with fennel. This was also the first time I've eaten fennel and it's pretty good. Sort of a cross between anise and celery.
If I knew why this photo was sideways, I'd fix it. But the image file is properly oriented so your guess is as good as mine. Anyway, this is tricolor pasta with what I think is spinach, zucchini, probably yellow squash as well, some kind of white beans, and probably some garlic and onions. We make variations of this pretty frequently.
I knew this would happen. It's been a month since I wrote up what we were eating. So now I have to try to remember what this stuff is.
This is some kind of Asian cole slaw with napa cabbage, carrots, scallions, some sesame dressing that John made up, and boneless chicken thighs from my Japanese cookbook. I wish I remembered more of the specifics because I remember this being very awesome.
Actually, not that much of this is truly from farm share. From the farm: Spinach, basil, and garlic scapes. Not from the farm: cherry tomatoes, chicken, pasta, and olive oil.
We also neglected to document the awesome stir fry John made a few nights ago, using some of the first "solid" veggies of the season - broccoli and zucchini. And we also made a nice salad for our friend Jeremy last night, involving a very large assortment of greens and a radish.
This week's haul is really promising. More zucchini, swiss chard, some fantastic looking chinese cabbage, and potatoes. Of course, we also chose this week to start demolition on our kitchen, so who knows if we'll manage to cook things. I might use the cabbage for a chopped salad, something that does take a lot of prep, but can be kept in the fridge and eaten for a few meals while the kitchen is destroyed.
I forgot to take a picture of dinner on Saturday. Too bad, because it was awesome. I made dinner for my parents. I marinated a skirt steak for almost 48 hours in ginger, garlic, lime, honey, sesame and olive oils, and some salt and pepper. Then we made a huge salad with red leaf lettuce, spinach, and radishes from farmshare, some extra vegetables, and some roasted potatoes. Awesome!
Tonight I made Sleek, sort of. I cheated and used canned black eyed peas. The recipe said to boil the peas, then add kale for about 6 minutes, then add bulgur. Then let that drain while caramelizing some onions, then add everything to the onions and cook for just a few minutes more. I used canned peas, which worked, but it would have been better to start the kale first. Kale takes a long time to cook. Also, I should have cut the kale into smaller pieces.
Here's the recipe I sort of used:
1/2 cup of black eyed peas (I just used one can)
2 1/2 cup water (I used a lot more; it's irrelevant because you drain the stuff)
1 1/2 pound kale (I have no idea how much I used)
1/2 cup bulgur
1 cup diced onion
1/2 cup olive oil
It came out pretty good. It would also be awesome with some toasted pine nuts. Rumor has it that spinach can be used for this as well. Really you could probably use any green.
Check out this awesome salad. It looks like a professional made it. It's spinach and red leaf lettuce, topped with strawberries - all of that from the farmshare. We threw some chicken, almonds, pine nuts, and a homemade balsamic/poppyseed dressing on top.
The red leaf lettuce is really fantastic. It's so tender and soft, very delicate actually. It bruises very easily so we have to be careful washing it and such.
We have a LOT more spinach. We also got more kale, a small head of broccoli, a bunch of herbs, some salad greens, radishes and garlic shoot things. My parents will be here this weekend and they will be eating salad. We will all be eating salad.
