Thursday snuck up quick this week:
Mixed greens
Turnips
Spinach
Garlic
Green onions
Dill
Very ripe, very juicy, very cute little strawberries
Everything is much less "baby" this week - the greens, turnips, and garlic are all heftier than before. I'm curious to find out how the garlic in particular is developing. Ripe strawberries are always a treat, I ate about half the carton while putting away the rest of the vegetables. The root vegetable, dill, and green onion combo feels Eastern European, so I might look in that direction for something to do with the turnips.
Now, back to last week. I had a short jaunt to DC for work, so I processed as much of the produce as I could over the weekend. The escarole and green garlic went into soup with some potatoes and an onion. It ended up very green and springtime tasting, and I served it with some grated Parmesan on top. Last week's tuna salad hit the spot, so I made more with the radishes. My first attempt pickling the radish greens was not really a success - they gave the less-than-pleasant impression of eating wet newspaper. The arugula went into pasta salad with roasted tomatoes, olive oil, and teeny bocconcini. As fun as the big bumpy kale looked, I knew there wasn't time to get to everything, so I froze it, following these instructions from notmartha. I skipped the salad spinner step, since I don't have [room to store] a salad spinner, so I took more care with the kitchen towel. I'll report back on how this turned out when I get to use it.
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