The boys had social engagements this afternoon, so I flew solo on our farm share pick up today. It’s a good thing, because it was much more chaotic than usual, with one woman flitting in and out of the line, filling her bags out of order (all the vegetables are lined up in bins along a low wall… just follow along the bins and you get all your vegetables). She stepped on my toe and I was unduly enraged. Then there was another gaggle of women who seemed to be splitting up a single share several ways, in line, while having leisurely conversation without regard for the people piling up behind them.
The bright spot was behind me — I got to say hi for the first time this season to Allyson, of Garlicky Kale with Toasted Breadcrumbs fame. I do enjoy getting to see friendly faces year after year, and was also excited to see a new member who also has a son at my boys’ elementary school.
This week we received 1 bunch of radishes, 1 arrowhead cabbage (my favorite type of cabbage, it’s so delicate), 2 kohlrabi, 1 head Salanova lettuce, 1 piece summer squash, 1 bunch Red Russian kale, 1 zucchini, 1 bunch broccoli rabe, 1 bowl arugula, 1 bowl salad mix, 1 pint sugar snap peas, 1 bowl tatsoi, 1 bunch scallions, 6 garlic scapes, and 1 small handful each of basil, cilantro, and parsley (not pictured above).
I’ve already sauteed up the tatsoi, zucchini, yellow squash, and some garlic scapes for dinner. I also sliced up most of the radishes, sprinkled them with a little salt, and then dipped them in cream cheese as a snack. I have a memory of my grandpa shaking out a small layer of salt into a dish and then dipping radishes into the salt before eating them. So I guess I am in very good company, enjoying my radishes!
Then there’s the kohlrabi. I don’t remember ever working with it before! It apparently tastes like a mild broccoli stalk, or like a cross between a young turnip and cabbage. I have a feeling I will prefer it raw, so I thought this ‘Carpaccio’ of Kohlrabi with Radishes and Blue Cheese looked nice (but oops… I don’t have many radishes left). J. is always a fan of making pickles, so that’s also an option.
As always, I love to hear what you’re cooking with these or similar ingredients.