Not as many items in the box this week; I think the farms are still catching up from the cold snap at the end of April. We got:
- One head of green leaf lettuce: used for salads; still have at least half left. I’m going to have to find other things to do with lettuce besides salad because we can’t even get through a half share’s worth of lettuce in a week. Either that or resume having people over for dinner.
- One huge head of frisee: also went into salads, but sparingly as it is another bitter green that we don’t particularly care for. We did find out that it is at least palatable if the dressing is super sweet, to cut through the bitter taste. I used it in a salad with strawberries, almonds, and a (fat free!) homemade balsamic and honey dressing. It actually started to rot within a few days…
- Asparagus: pan roasted with bacon and onions (the red spring ones from the previous week), as a side dish for the pasta with ham and chard. Think warm bacon and onion dressing from spinach salad but served over roasted asparagus. Yum!
- Another beautiful bunch of rainbow chard: Steamed and tossed with sautéed shallots, garlic, and a splash of vinegar; eaten as a side dish with roast chicken.
- Kale: another batch of sausage and kale soup, this time for the deep freezer.