The farm share was FULL of greens today. The rabbit should be happy! Lots of kale, arugula, escarole, lettuce, and braising greens. Although I think I might use the lettuce and the escarole and whatever I can of the arugula...
Anyway, I amassed enough tomatillos to make a quick half-batch of salsa verde again, so I popped everything under the broiler for about 8 minutes and then used the immersion blender to purée it all into a salsa. This made 3 cups of salsa.
The tomatoes are done for the season they say, so I got a quart of sungolds for nibbling and 3 large tomatoes which will go into my freezer stash for sauce. Also in the share: 2 delicata squashes, 1 watermelon, 2 leeks, a bunch of scallions, 3 eggplant, 4 sweet peppers, 8 onions, as many hot peppers as I wanted (I only took the 4 serranos I needed for the salsa), 1 cup of raspberries, a bunch of beets, and some things I didn't take (flowers, green beans, Shishito peppers, husk cherries, other herbs).
For dinner tonight I'll serve the potatoes from last week's share roasted with scallions and a salad as sides for our baked chicken dish. As always, I am thinking ahead to November when the farm shuts down for the winter and we will miss all these fresh vegetables.
Anyway, I amassed enough tomatillos to make a quick half-batch of salsa verde again, so I popped everything under the broiler for about 8 minutes and then used the immersion blender to purée it all into a salsa. This made 3 cups of salsa.
The tomatoes are done for the season they say, so I got a quart of sungolds for nibbling and 3 large tomatoes which will go into my freezer stash for sauce. Also in the share: 2 delicata squashes, 1 watermelon, 2 leeks, a bunch of scallions, 3 eggplant, 4 sweet peppers, 8 onions, as many hot peppers as I wanted (I only took the 4 serranos I needed for the salsa), 1 cup of raspberries, a bunch of beets, and some things I didn't take (flowers, green beans, Shishito peppers, husk cherries, other herbs).
For dinner tonight I'll serve the potatoes from last week's share roasted with scallions and a salad as sides for our baked chicken dish. As always, I am thinking ahead to November when the farm shuts down for the winter and we will miss all these fresh vegetables.
You didn't take the shishito peppers?!
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