I’ll be damned if I do anything half way: I went for the full share.
In hindsight, perhaps 20 pounds of vegetables is more than any one person can eat in a week.
Here chronicles this week’s brave attempt to defy the odds.
1 bulb fresh garlic
1 red cabbage
1 white onion
1 red onion
1 bunch Swiss chard
1 bunch green basil
1 head romaine lettuce
1 bunch carrots
2 Italian eggplants
2 green zucchini
6 pasture raised eggs
Sautéed Swiss Chard
To a sliced onion in some olive oil in a skillet, I added minced garlic, the chopped chard and salt & pepper. The final incarnation of this dish was damn good quesadilla filling.
Roasted Red Cabbage
I put the quartered cabbage, drizzled with some olive oil and salt & pepper, in a 400° oven until it started to brown on the edges.
I charred eggplant on my gas range, then puréed the flesh with tahini, garlic, and lemon juice. This dish was nearly a complete fail: it is spreadable burnt. Next time I’ll roast the eggplant in the oven.
I’ve been relying on frittatas nearly every week to use up my eggs; this week I incorporated the zucchini, basil, some of the garlic and onion. Michael Chiarello’s recipe is very close to this version.
Carrot & Chickpea Salad with Carrot Green Chimichurri
I used this carrot green chimichurri by Love & Lemons as a dressing on a grated carrot and chickpea salad.