Tantre farm share, week 8

Bottom row: yellow zucchini, cucumber, basil, mint, garlic, arugula, kohlrabi
Top row: onions, snap peas, new potatoes, green beans, beets, carrots, broccoli, red oak lettuce, red leaf lettuce, rainbow chard

Whew! Love the variety but because of Art Fair, I had to park kind of far from the market and my arms were sore by the time I lugged the packed share box and the two additional bags back to the car.

Menu plan for the week:

• Breadcrumb crusted (yellow) zucchini with chard
• More calabacitas with the rest of the yellow zucchini--can't get enough of this.
• Two weeks ago we had a snap pea revelation. I've always eaten snap peas raw; the only time I'd cooked them was as a steamed side for a salmon dish and they were just ok, nothing to write home about. But we've had so many peas the last couple of weeks that I had to try something else and was motivated to try a simple saute: snap peas, unsalted butter, chopped spearmint, black pepper and fleur de sel. Super simple but the combination is amazing! I made them as a side with grilled lamb chops and the peas were what Brian and were raving about. So this week not a single pea will escape my saute pan.
• Tonight I'm using some of the garlic to make a batch of spicy peanut sauce, some brown rice, tofu and whatever vegetables I can lay my hands on (definitely some broccoli, carrots, green beans, yellow zucchini).
• Vietnamese-style steak salad: lettuce, mint, basil, onion tops and shredded carrots with grilled steak, rice noodles, chopped peanuts and nuoc cham
• Anyone have a recipe for kohlrabi pickle or slaw? I'm thinking of something sort of Asian with rice vinegar, maybe a little sugar...
• The lettuce with roasted beets, walnuts and orange vinaigrette with an onion, chard or beet tops, broccoli, basil and feta quiche.
• New potatoes will be boiled and then topped with a little dill
• I bought a couple of extra cucumbers so that we could have my favorite beer snack this week.