The lettuces last week went into salads (orange zest white wine vinegar olive oil pepper sea salt that is all you need yum) or onto backyard [veggie*] burgers and various sandwiches. The bok choy was stirfried (the chopped white stems first, then the ribboned greens in the last few minutes) with red pepper and Gulf shrimp* with a green Thai curry paste. The kale was blanched for a couple of minutes in boiling water, cooled and used to roll leftover bulgur/brown rice/mushroom pilaf with a hunk of sharp white cheddar* in each packet, then braised in a fresh tomato sauce till they were warmed through.
This week: two more lettuces (another red leaf and a different green leaf--the pennate one that's in spring mix, what's it called?), a head of radicchio, more garlic scapes, some collard greens, two fat summer squashes (one yellow goosenecked and the other pale speckled green a zucchini variety) & a big bag of SO SPICY arugula.
Also, in the yard, ripe mulberries. In the village park, wild strawberries (ripe) & cherries (not quite ripe). Sometimes I have to wait for the deer to finish.
A litter of bunnies has been born behind the barn. There's no way to say that that's not cute.
Recipes to come.
* [This post has been modified because I have since gone vegan.]
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