It’s been a busy week getting all of the Farm Share vegetables eaten in time for the next delivery tomorrow morning. I had a lot of fun and wanted to take a moment to tell you what I did with all of them.
The red Russian kale was sauteed in olive oil and butter (I love butter!) with some of the garlic scapes. The Napa cabbage served double duty as it was so large… The first dish was a cold salad of thinly sliced Napa cabbage, radishes and garlic scapes simply dressed with rice wine vinegar, sesame oil, salt and black pepper. The second dish was a saute of Napa cabbage and onions in olive oil and butter (!), seasoned with salt and black pepper. The garlic scapes found their way into everything I could manage and I still have 5 scapes left! The mixed greens were used as a salad with radishes and garlic scapes dressed with homemade honey-mustard dressing. The bok choy was steamed and dressed with soy sauce, rice wine vinegar and sesame oil. The romaine lettuce was used for chicken (for my husband) and shrimp (for me) Caesar salads.
We had a lot of fun working with these vegetables and felt good about helping out our local farmers. Stay tuned to see what we receive tomorrow morning!