Weeks Five and Six

Week Five was great. We got:

Romanesco
Cauliflower
Kale

Cabbage
Basil
Carrots
Beets
Sugar Snap Peas
Spring Onions
Fennel
Lettuce

But we didn't get too inventive; it was too hot to think about cooking much. I made the same cauliflower recipe from Mark Bittman; roasted with a balsamic vinaigrette and served cool with raisins. The Romanesco is a very distinctive and beautiful head of cauliflower/brocolli-like stuff. I kind of braised it, nothing fancy. I ate the kale myself one night, in the kale and potato casserole recipe. The cabbage went into another bowl of slaw, which we are still enjoying. We ate the lettuce and fennel boringly in a salad, munched on the sugar snap peas and carrots raw. Tracy made pesto with the basil, the onions go in everything, and the beets combined with Week 6 beets went into a double recipe of the pasta & beets. All yummy.




Week 6
Mike picked it up and left it at my house, and when I got home at 10:45 pm I didn't feel like photographing the whole thing, just bagged it and put it in the frig.

The box contained:
Spring Onions
Celery
Beets
Carrots
Kale
Eggplant
1 Green Pepper
Parsley
2 Pickling Cucumbers
1 Zucchini

On Wednesday, I made the pasta & beets for dinner. Mike couldn't stop eating it, but luckily he did so we'll have some as a side dish tonight with turkey.

The celery was largely leaves, and the stalks were kind of hard and not too delicious. Or maybe this is good celery and I never had it before? Anyway, I washed it and dried it and put most of it into a large plastic bag in the freezer. I'll make vegetable stock one of these days.

I washed the carrots and we'll be eating those. Three were entwined in a sexy embrace.


I made some tabbouli with the parsley and the zucchini (zucchini isn't traditional but it's an acceptable alternative to cucumber).