What I Did With Week 4:
Thursday was a throw-stuff-in-a-pan-and-see-what-happens night. I fried some potatoes, then tossed in half a bunch of tat soi, poured 3 beaten eggs on top, added some cheese and tossed it in the oven till it got all brown & crispy.
Friday: traffic + food shopping + house guests = order pizza
Saturday was pasta with chicken sausage and swiss chard.
Sunday we had salmon with homemade dill butter (well, let’s call it homecombined, since I neither grew the dill nor churned the butter), steamed broccoli florets, and a salad with the broccoli stems and some of the turnips.
Monday I had so. many. damn. greens. left. They had to be dealt with. I chopped and rinsed and dried the leaves from 6 heads of bok choy, 1/2 bunch of tat soi, and 1 bunch of beet greens. With a quart-size plastic bag of collards and kale I had already washed and chopped it came to about 3/4 of a large plastic cake container’s worth (I try to be exact with my measurements in case y’all want to replicate my methods). I fried up half a pound of turkey bacon (I’ve been buying the Real Thing lately so I thought it was time to watch the cholesterol again for a bit), removed it from the pan and added a diced onion. When the onion was cooked I added the greens a few handfuls at a time and let them wilt a bit (looking back, I think I should have let them wilt more). Then it was big baking dish time – I layered 1/2 the bacon, greens, 5 eggs beaten with fat-free half and half, the rest of the bacon, and some shredded cheese. Into the oven till the cheese got brown and bubbly. With sour cream & chive biscuits on the side. Mmmmmmmmmmmmm.
Tuesday: Skipped the share. Made pasta.
Wednesday: I had a 1/2 lb of cooked chickpeas begging me to do something with them. I mashed them and added parsley, chives, and scallions from the window boxes, 2 eggs from the share, some roasted garlic and a bit of flour. I made all that into cakes, then breaded and cooked in olive oil until crispy on the outside. Served with chilled roasted beets in vinaigrette.
Still left from week 4: bok choy stems on their way to being pickled, peas, 2 eggs, turnips. Actually I still have turnips from weeks 2-4. They are getting cooked somehow and frozen this weekend.
What I Got Week 5:
Eggs, potatoes (red, white & blue), 3 cucumbers, 4 squash, tat soi, 2 heads of lettuce, peas, escarole, cabbage, kohlrabi. I think this is my favorite week yet.