This week I ate a lot of greens. But I am proud of myself! So far, I have been able to comfortably finish all that I have taken for my share within the week that I pick it up meaning myself and my friends have been well fed! Every single vegetable or leafy green that I have consumed thus far has just been incredible and I cannot wait to see what Week 4 brings to the table!
With the last of my Week 1 and Week 2 greens, I made a simple mix to make salads throughout the week. I tore one head of arugula, one head of sorrel, one bunch of mustard greens, parsley leaves and my last handful of spinach into a bowl and mixed it to combine. I used this mix as the base of my work salads!
I took the radishes and turnips and roasted them along with some rainbow carrots and some purple beets in a mixture of olive oil, honey, red pepper flake and salt. I used these roasted vegetables to add pops of color and some great texture to my salads!
I basically ate the same salad everyday which was the roasted veggies, greens mix, feta cheese and toasted pepitas! When your salad is this pretty, it’s easy to enjoy it all week long!
I used the spring raab to bring some balancing bitterness to a dish of pan roasted chicken thighs with roasted baby potatoes, roasted lemons and Castelvestrano olives. That was a delicious dinner! Sometimes, I get a craving for roasted chicken that just won’t take no for an answer.
I used the kale, spinach, and spring garlic to add a burst of green and rich earthiness to a simple pasta dish with creamy cannellini beans, a ramp and pumpkin seed pesto and tangy yogurt that I topped with breadcrumbs studded with oregano!
I also used the scallions to recreate a classic summertime favorite of Spain featuring grilled/charred scallions dragged through an amazingly piquant and rich Romesco sauce made with roasted peppers, almonds, hazelnuts and vinegar!
Week 3’s pickup looked like:
- garlic scapes
- summer squash (!)
- rainbow chard (!)
- mustard greens
- head lettuce
- tat soi
- parsley and oregano
I simply could not wait to eat the summer squash and garlic scapes so I ran home and quickly grilled a pork tenderloin, grilled the zucchini and yellow squash and grilled the garlic scapes. I served all of this over the Romesco sauce that I had leftover from my charred scallions! It made an amazing dinner for Chris and I!
The pork tenderloin I cooked to medium well and brushed it with butter and lemon juice while turning it on the grill. I also brushed the squash with butter and lemon juice while it was grilling. The scapes, I tossed on at the end and grilled until tender, seasoning everything with salt.
Stay tuned for a Bacon, Grainy Mustard and Rainbow Chard Tart and Kolhrabi Fritters with Lemon Aioli and Hot Honey!! Three cheers for Plowbreak Farm! Hip hip hooray!