Wednesday, June 10, 2009

Tantre farm share, week 3

It has been perfect spinach growing weather here in Michigan as evidenced by this week's farm share:
In the front row: garlic scapes, peppermint, strawberries, and radishes
In the back row: 3 heads of lettuce, green onions, spicy greens mix, turnips with greens and 6 (yes 6!) big bunches of spinach

My book group is meeting tonight, so I quickly snagged the peppermint and used it in this watermelon feta salad:
And I'm also taking along the turnip greens, radish greens and spicy greens mix to saute with garlic and olive oil as a side dish.

So that doesn't actually leave me with an overwhelming amount of stuff to deal with this week. Here are the plans:
  • If you think I'm sick of goma ae you'd be wrong. I really think that Brian and I could eat our body weight of goma ae so I expect at least half of the spinach to be devoted to having some perpetually on hand.
  • The other half of the spinach will probably go into Indian spinach with yogurt sauce since I haven't made Indian food in a while.
  • I'll make some garlic scape and almond pesto.
  • I want to use some of the lettuce (and the scallions) in minced chicken lettuce wraps, probably something like this recipe but without the ham.
  • I'm using my cheapo Japanese mandoline to cut the radishes paper-thin and then use them in one of three ways: either on baguette with butter and some chopped chives, topping some of that sweet lettuce in salads or tossed with paper-thin cut carrots and a little vinaigrette dressing. I love having marinated vegetable salads available for snacking in the fridge.
  • For the turnips I'm thinking braised as an accompaniment to mustard pork tenderloin.
  • And the strawberries? I love them simply accompanied by sour cream and brown sugar.

5 comments:

Sun Runner said...

I took four additional bunches of second-hand spinach when I picked up my share at the farm yesterday. I'm going to freeze it for use during the dark days of winter.

I was so thrilled to get a full quart of big, ripe strawberries. I'm reluctant to do anything but eat them plain because I don't want anything to distract from the flavor.

Jen of A2eatwrite said...

This is what I'm doing tonight, but I'm subbing spinach for the kale and the scapes for the garlic. I'm also having the strawberries fresh, but I whipped some cream on Sunday, so we'll dip them in that as we want to:

Jen's Really Good Greens

Ingredients:

1 bunch fresh kale, rinsed and torn into bite size pieces
2 LARGE cloves garlic, sliced
olive oil spray
kosher salt to taste
2 pinches of cayenne pepper (or more, to taste)
1 - 2 TBS red wine vinegar.

1. Spray frying pan and heat to medium/medium high.
2. Throw sliced garlic into the pan and cook about 30 seconds, until odor is released.
3. Throw in the kale and cook until kale wilts.
4. Take off the heat and season with the salt, cayenne pepper and red wine vinegar.

Serves 2 - 3.

Anonymous said...

No fancy shortcake for those berries? I'm sure you have a delightful recipe with loads of butter?

Susan W said...

Kate - I adore your farm share posts! I always struggle with what to do when I have excess of greens. I enjoy them, but am not super creative with them. You've given me a multitude of great ideas...thank you!

Stef said...

I tried your goma ae recipe yesterday and it was delicious. Thanks!