Lots and Lots of Greens

This week I had the whole farm share to myself, and there were so many greens. Spinach, mustard, collards, kale, arugula, and a braising mix which is a lot of other greens I can't identify. I was reminded recently of boorani, a Persian spinach and yogurt dish my mother used to make when we had company. Specifically, though, I've been seeing posts about boorani using greens other than spinach. Well, why not?

So I cooked up some onion and garlic with turmeric, salt and pepper, and then added all the spinach, mustard greens and braising mix. (The collards and kale are for the rabbit and I'm not sure what to do with all the arugula, it's overwhelming.) Once everything was cooked down, I stirred in plain yogurt and added coriander seed, dried lemon salt, and sumac to taste. It's a good way to get more greens in my diet. Yum!

Zowie!

The mustard greens I've been fermenting for about 12 days are done.  I suppose they could have fermented longer, but they were plenty salty and spicy and I think that's enough.  I had a taste 10 minutes ago and my tongue is still tingling!

To stop the fermentation I drained off the brine and boiled it, then poured it back over the greens which had been stuffed into a pint jar.  Now I can add it to stir fry, but not tonight.  I'm getting the farm share today and I expect I will be working through that for a while.

Farm Share Father's Day

As it seems to often happen, I did have to work today, but I stopped at the store on my way home and got a wee little lamb roast to cook for Father's Day.  While it was roasting, I fried some potatoes and garlic scapes in butter, pushed them to one side of the pan and fried half of the snow peas I got from the farm.  At the last minute, I threw some arugula on the potatoes and stirred it in until it wilted.  We also had a large salad of lettuce, arugula, spinach, radishes, turnips and snow peas.  I am working through that farm share, slowly.

Wonder of wonders, we discovered that the 8 year old will eat lettuce!  (Be careful not to mistake arugula for lettuce or it will end badly.)

Lastly, tonight I started the brine/ferment for the pickled mustard greens I'd been hoping to make from the greens I brought home from the farm share.  I really love reading Hank Shaw's blog.  He has so many unusual recipes and every one I've tried so far has been fantastic.  I'm hoping to meet him when he comes to Cambridge this fall on his book tour.

What's left?  Swiss chard, Napa cabbage, more garlic scapes, spinach and arugula from the farm, and a LOT of lettuce from our mason.  We've already had Korean barbecue in lettuce wraps, finishing up the cabbage kimchi I made last summer and sampling some of the field garlic kimchi I made a few months ago.  And salad.  A lot of salad.