July 23, 2014: red butter lettuce, zucchinis, a cucumber, carrots with tops, green beans, a huge bell pepper, a red onion, a garlic, six gorgeous heirloom tomatoes, and big bunches of sage and mint. I'm full up on pesto, infused oil, and compound butter, so these herbs will become teas and syrups. The pepper will go to a work friend, since I'm allergic.
July 9, 2014: green zucchini, a cucumber, potatoes, carrots with tops, a white onion, baby tomatoes, green beans, basil, butter lettuce, and chard (in the back). A muddy bag of produce, given all the rain! This week I'll be putting the carrot tops in with the stock vegetables, but they can also be eaten in salad or pesto or soup.
September 3, 2014: six ears of corn, a bunch of mint, two zucchini, a yellow onion, an eggplant, some red beets, a bell pepper, a garlic, and some heirloom tomatoes. The two green ones are Green Zebras, a fresh tart varietal that is best raw.
August 20, 2014: six ears of corn, some potatoes, green beans, tomatoes big and small, a big bell pepper that I will give away, a yellow onion, and a jalapeno. At the market I got the first Italian plums of the season, dirt-cheap leeks, and millions of peaches.
August 6, 2014: tomatoes big and small, six ears of corn, two zucchinis, a cucumber, a red onion, some red potatoes, and a watermelon. At the market I bought MORE tomatoes and MORE zucchini--I love them!--as well as peaches, fairytale eggplants, and popcorn. I see ratatouille in my future.
September 17, 2014: two bok choys, green beans, dandelion greens, greenleaf lettuce, carrots, a white onion, collard greens, red potatoes, turnips with tops. I missed lettuce, so the first order of business is a big Cesar salad! Second order is braised collards and turnip greens. EDIT: Not turnips--watermelon radishes! Not the first time I've been fooled!
Compound butter and pesto work best with tender herbs, like parsley and basil. Both will keep for a long time in the fridge, but can also be kept in the freezer. Oil will preserve the strong flavors of herbs with tougher leaves, like rosemary and sage. Oven-dried herbs can be pounded fine in a mortar. Chopped fresh herbs can be packed into ice cube trays and frozen in water to drop into soups, or in oil for use in a skillet.
May 14, 2014: kale, spinach, escarole, red butter lettuce, parsley, radishes, spring onions. Escarole is good in salad, but I prefer to cook it like spinach or dandelion greens. Usually I'll chop half the parsley and dry the other half in the oven, but this week I went for pesto.
June 25, 2014: curly kale, a cucumber, beets with tops, Napa cabbage, garlic scapes, oregano, a young (uncured) onion, and curly parsley. A much smaller haul than we were expecting, but sometimes things change between the weekly Email and the pickup. This is my first pickup this summer without lettuce--I'm surprised that I'm sorry to see it go--but I'm happy to see the cabbage. It makes great kimchi.
Guest Post: Roasted Beets and Carrots with Rosemary Garlic Butter