Food In Many Forms

I took a week off for my friend's wedding, but I am back in the kitchen this week, prepping foods from my farm share. Our half of the share included: - Cucumber - Salad turnips - Fennel - Yellow squash - Zucchini - Carrots - Pointed Cabbage - Broccoli - Salad greens - Herbs We still had greens left over, so the first thing I did was prep the cucumber, turnips and carrots for a salad. We have used those cut up veggies for multiple salads this week. The yellow squash and basil we sliced up and put on 2 different pizzas - 1 with red sauce, 1 with pesto. The broccoli will probably be frozen for later, and the zucchini will end up in a fried rice. The fennel was my biggest question mark this week. I went to Martha Stewart to tell me how to use this uncommon vegetable, and she had a roasted tomato, fennel, and basil relish. Initially, I wanted to cut the recipe in half because it makes 3 cups, but I also wanted to use up all the fennel, so I left the quantities as they we...

It's week 2 of the CSA and here's what we received: 1 head broccoli 1 cucumber 3 heads lettuce, including 1 romaine, 1 red leaf 1 bag spinach 1 handful garlic scapes 1 kohl rabi 1 rainbow chard 1 bunch of salad turnips (5-6) 1 bunch of green onions (6-8) 2 yellow squash 3 zucchini PYO basil PYO strawberries The broccoli from last week had to be frozen because we never ate it - it got blanched and bagged up on Tuesday. At the same time I steamed the swiss chard to go with some macaroni and cheese, I cooked the shelling peas leftover from last week, and I marinated some chicken for the next day's dinner. We washed all the salad greens, and I chopped up the cucumber in combination with some halved grape tomatoes. Last night, we had a meditarranean-style chicken on a whole wheat pita, with a mix of salad greens, a sprinkling of cucumber and tomato, and a drizzle of tahini. Then I made a salad for today's lunch of salad greens, cucumber, tomato, chicken an...