Chris picked up the first major armload of veggies on Wednesday and promptly flew off to Dayton for a wedding. And so, a family-sized share of veggies quickly became a farm share for one.
Never in my life have I eaten so many variations of lettuce, spinach, bok choy and kale in one week. This photo shows what was left after I made a sizable salad for a potluck dinner on Thursday:
Well, aside from the asparagus. That I just had leftover in my refrigerator already. Needless to say, I felt pretty obligated to create veggie-heavy dishes for all soccer viewing events this weekend.
First up was the Revs v. Fire tailgate in Foxboro on Saturday. I cooked only for myself, so the dishes were small. My favorite of the night was a green bean and sugar snap pea salad with pickled red onions, inspired (as I often am) by Smitten Kitchen:
Slightly less successful (if only because it tasted really, really green) was braised bok choy with garlic and peanuts:
|good and healthy, but pretty bitter...|
The veggiefest continued on Sunday as I hosted my friend Jill to watch USA v. Jamaica on Univision. We enjoyed a strawberry, avocado and fried almond salad with lots of greens:
Along with a summer beet salad:
I am proud to say that with a little help, I ate my way through 80% of our farm share. Now we just have to figure out to do with next week's share while we're off in LA and Seattle...
As an aside, I am pretty sure these are pea tendrils, but someone correct me if I am wrong:
What, exactly, does one make with pea tendrils?