Wednesday, July 08, 2009

Tantre farm share, week 7

From left to right: Onions, parsley, dill, arugula, English shelling peas, new potatoes, two heads of red oak lettuce, basil, sugar snap peas, fava beans, garlic, beets, yellow summer squash, two bunches of red Russian kale, kohlrabi

I'm still working on the damn kitchen, though at least it is moderately functional. So I'm going to limit the rhapsodizing about how beautiful these vegetables are and move right on to what I'm going to do with them.

Menu plan:
  • Tonight: grilled lamb chops, sauteed snap peas with mint, red oak lettuce and arugula salad and new potatoes with dill.
  • Shelling peas with the first basil pesto of the year and pasta (homemade or dried, depending on the energy level...)
  • Calabacitas with the yellow squash and some of the onions served with grilled steak and green rice.
  • Main course salad using more of the lettuce, parsley, beets, and onions supplemented with cucumbers from the market, grilled or canned tuna, feta and olives and served with arugula and fava bean crostini.
  • Roasted kohlrabi, sauteed kale and some form of protein. I'm hankering for tofu but can't quite figure out a compatible flavor profile. Ideas anyone?
  • More kale chips for snacking.
  • Not sure what to do with the beet greens this week, other than basic saute with garlic....


Sun Runner said...

The other day I had the "all roasted" dinner: beets, squash, and potatoes. OMG it was great.

I've been eating fresh raw peas as a snack at work. I keep a little container of them on my desk and mindlessly munch on them all day. It's much healthier than chips or whatever.

I wilted a beet green-arugula mixture, splashed some red wine vinegar over it, added a sprinkle of sugar: instant bowl of tasty greens. I needed to do something different; the "throw greens in pot, wilt" recipe was getting old.

Jen said...

I actually think the kale and kohlrabi would do very well with sauteed (crispy, though) tofu with some type of Chinese sauce which would include maybe some hoisin?

Much of our share this week went to our partners, as we're going on vacation starting Saturday, but it sure was a lovely week for variety!