Pinot & Pineapple

Let’s see… I made some predictions last week as to what would become of these vegetables.  Well, some happened and some did not.  I did not make the corned beef and cabbage as corned beef was not available at the market (go figure) and I did not have 3 weeks to brine my own.  So, I made braised cabbage and served it with roasted chicken.  The pickles did happen (see photo below) and they are really good.  I’ve always loved pickles.  My mother actually recorded in my baby book that my favorite foods were pickles and potato chips!  Oh my!

The carrot puree also came to fruition, Asian-style, with some grated ginger and orange juice and zest.  I served this with a juicy roasted pork tenderloin.  The garlic scapes did become garlic scape-potato soup in the form of vichyssoise.  It has simply been too hot to even fathom eating hot soup, but this vichyssoise was awesome!  The scallions went into a Thai red curry chicken served over rice.  The red leaf lettuce and mixed baby greens obviously became a selection of salads, complete with homemade dressings.  I’ve been known to say that salads are just an excuse to eat salad dressing.  Actually, I think salads are a great excuse to make salad dressings.  It’s easy, economical, healthy and fun.  Last, but not least, the baby red onions were roasted along side the pork tenderloin and were caramel-y and delicious.

I must say, I had a great time this week and I am really looking forward to seeing what I receive tomorrow morning.  I’ve seen a lot of gorgeous summer squash and tomatoes at the green markets around town so I am hoping to get some through my farm share.

See you tomorrow!