Hello everyone! Jess and Sarah here, ready to recap our share box of the week!
Let’s get right to it!
- 1 Box of snap peas
- Sarah has them in tomorrow’s Sunday Night Dinner
- Peas? What Peas?
Jess’ three year-old couldn’t even let her snap the photo without grabbing at the sweet green treats.
- 1 bag “field run” lettuce mix
- Enjoyed in a salad and on sandwiches
- 4 salad cucumbers
- Enjoyed with lettuce and as-is
- 2 hothouse tomatoes
- Grilled Cheese and Tomato Sandwiches
- On salads and sandwiches
- Salad toppers
- Tossed with rice vinegar as a side dish
- 2 bunches of Red Russian Kale
- Kale with Bacon, Scapes and Lemon
- Massaged Kale Salad with Strawberry Vinaigrette
- Stems frozen and used in smoothies
- Shared with Sarah’s neighbor
- 1 bunch of collard greens
- Jess gave hers to Uncle Harry as she was leaving town for a couple of days (he usually boils them)
- In the crockpot with a chicken dish, they benefit from a long cooking time
- 2 heads of lettuce
- Jess gave one head to her mom and one to her Nan
- Sarah is making a huge salad to bring to a BBQ on the 4th of July
- 1 bunch of fennel fronds
- Poached Haddock with Aromatics
- A few small sprigs in the salads
- Fennel Tea
- 1 bunch of radishes
- Honey Roasted Radishes with buttery greens
- Braised and then will be added to Sarah’s cookout salad
- 2 fried and 2 poached, 8 left (Jess will probably hard boil for the boy’s lunches next week)
- Cookie Pops
- Breakfast with toast
- 2 “Jam grade” berries (the strawberries are on their way out)
- Massaged Kale Salad with Strawberry Vinaigrette
- Smoothies
- Strawberry Rhubarb Compote
- 1 bunch of winter kale
- Kale with Bacon, Scapes and Lemon
- Massaged Kale Salad with Strawberry Vinaigrette
- Stems frozen and used in smoothies in both houses
- 1 bunch of red kale
- Kale with Bacon, Scapes and Lemon
- Massaged Kale Salad with Strawberry Vinaigrette
- Stems frozen and used in smoothies in both houses
- 1 bag of field lettuce
- Kale with Bacon, Scapes and Lemon
- Massaged Kale Salad with Strawberry Vinaigrette
- Stems frozen and used in smoothies in both houses
Featured recipes this week included:
Sunday Dinner – Quinoa Tabouleh
Poached Haddock with Aromatics
Updated on Veggiescope this week, we have:
Peas! Sugar Snap and English Varieties
Let’s take a quick breeze through Jess’ kitchen for some honorable mentions of the week:
It’s not much to look at, but this kale sautéed with bacon, garlic scapes and lemon was pretty great. I’ll share the recipe soon but in the meantime, it’s pretty straightforward and delicious!
I could not stop devouring this massaged kale salad with strawberry vinaigrette, dressed with extra berries, avocado, and sunflower kernels. A post-worthy salad for sure!
Some of my greens (2 heads of lettuce and 1 bunch of collards) went to relatives as I was going beach camping again (and it’s pretty hard to convince the boys to eat collards when there are fresh fried clams around). Some greens came on the trip though, namely the loose lettuces enjoyed in sandwiches on the commute to the cape and some fennel fronds for a VERY satisfying camping tea. Mint would go great with this too!
Now, off to Sarah’s busy busy busy kitchen!
Well, this was one of my busiest weeks yet! I have spent a huge amount of time getting ready to have my business, Whisk on Wheels, at the July 3rd country fair in Chelmsford. You should all come visit me!
Here is a look at one of my offerings tomorrow, made with Springdell eggs!
Although I was cooking a lot, I’m afraid I didn’t take too many photos this week. But here is one of many kale smoothies from this week.
I promise to be better taking photos next week, I won’t be baking for a large croud!
Have a great holiday weekend everyone!