This week was an impressive haul: 1 head romaine, 1 head bibb lettuce, 1 head red leaf lettuce, 1 bunch chioggia beets, 1 bunch broccoli, 1 bunch swiss chard,1 bunch kohlrabi, 1 bunch Asian turnips and 1 bunch cilantro. The pick up was squeezed in between yoga class, a shower and catching a bus to Watertown so the only picture I managed to get was as I was stuffing it all into my shelf in the fridge.
That’s a full shelf!!
The collard greens from last week, along with the swiss chard and romaine lettuce got blended into a spring green pesto. I froze two batches and put a final in the fridge to eventually mix with some cannalini beans and whole wheat pasta.
Tonight I made a spicy chopped veggie salad with the kohlrabi, Asian turnips and cilantro. The broccoli was steamed and I meant to put it in the salad, too, but I oversteamed it and I didn’t want it’s less-than-ideal texture in my crunchy salad. Anyways, I chopped up the rest of some bells peppers I had kicking around, shredded some carrots and the kohlrabi, diced the turnip (which taste like sweet radishes) and sliced some shitaki mushrooms that were in the fridge as well. For the dressing, my inspiration came from this Minimalist column from last summer. I used #20 as my spring board and combined lime juice, the cilantro, three garlic cloves, a serrano chili, sesame oil, a couple tablespoons of Thai chili oil and some olive oil until it made a nice looking dressing. All the veggies got tossed with the dressing and topped with roasted peanuts.
Here’s my Friday night dinner for one:
I was super psyched to get the kohlrabi in the delivery since I’ve never eaten it or cooked with it before. A little bit of online looking was needed to learn how to prepare it, but it’s great shredded in the salad. It’s similar to a texture of jicama and tastes like a sweeter, milder broccoli stem. It’s delicious!
Earlier in the week, in an effort to use up all the leftover greens from the previous week I made lettuce soup. I know what you’re thinking. Lettuce soup?! How gross! It’s actually delicious and if you have a farm share you’re always looking for ways to get rid of a lot of greens. Or maybe you just have a lot of salad greens about to turn in the bottom drawer of your fridge. This recipe is awesome for cleaning all that up into a seriously good soup! Keep in mind, too, that it’s one of those that’s best the day after when its had time to sit a bit.
I left out the heavy cream that the recipe calls for (yuck!) but I did top it with a little bit of Parmesan. I’d imagine garlic bread or garlic croutons would also make a great side or topping.
Up next?? Roasting those beautiful chioggia beets and making cherry freezer jam. Whole Foods had a sale on cherries and I went a little nuts 🙂