In this Tuesday’s share of fresh-from-the-farm produce, we received a nice assortment. We can tell from the items that it’s still greens season, but that will be changing soon.
This week we have:
- Green Onions (1 bunch)
- Sweet Potatoes (3)
- Spinach (2 bags) — we traded our rutabagas for an extra bag
- Fennel (1 bunch)
- Collard Greens (1 bunch)
- Pinto Beans (1 bag)
- Vates Kale (1 bunch)
And we picked up a half-dozen red potatoes from the surplus basket. Yay!
We have standard ways of cooking a few of these items. Recipes that we’ve found work the best for us, so every time we get that item, we know exactly what we will make. This week, we know that the collard greens will be slow-cooked greens, and the fennel made into fennel gratin. Everything else, we’ll see.
April 9 update. We had a lot of events this week, so the produce that keeps well, we, well, kept. That said, we did have the spinach sautéed with mushrooms and linguine then topped with Gorgonzola cheese. It was good. The fennel we’ll do up tonight on the grill. For the kale, we had some on sandwiches as a tough substitute for lettuce — not bad, but not the best, either. Everything else is awaiting a use.