This week we received 1 head of cabbage, 1 tiny piece of broccoli, 2 zucchinis, 3 summer squash, 1 bunch sweet onions, 6 garlic scapes, 1 pint sugar snap peas, 1 head Salanova lettuce, 1 large bunch Red Russian kale, 1 bunch broccoli rabe, 1 small bowl tatsoi, 1 small bowl salad mix, and 1 handful each cilantro and parsley.
I was sorry we didn’t get any more kohlrabi! Turns out I am a big fan. We ate ours raw last week, either sliced in a salad or dipped in hummus. No radishes this week either, boo hoo.
However, last night after I picked up this week’s share, I sauteed all the zucchini and yellow squash with the onions, and they were so sweet and delicious. They were even more tasty at lunch today, after a night in the fridge. Today I sauteed half of the garlic scapes with the broccoli rabe, and lots of crushed red pepper. I also made a big salad with the salad mix (I like to use that up as quickly as possible because it gets mushy fast), the broccoli, and other non-farm share vegetables.
Am I in a rut if it’s a delicious rut? For the third time in a row that we have kale, I’m going to make Smitten Kitchen‘s Kale Salad with Cherries and Pecans (link goes to Steamy Kitchen’s testing of the recipe), only sans the radishes this week and with dried figs and almonds instead of cherries and pecans.
A stir fry, probably with tofu and red peppers, will take care of the tatsoi, and the cabbage is destined for some more slaw, unless you have a better recipe for me to try. Let me know in the comments or by email.