Sorry I didn't have a third recipe to post about this week. I actually had a dinner salad one night; good for me (or maybe not considering how much bacon was involved), but not so great for the blog. I also made an oyster mushroom/spring onion sauce for a pork loin that turned out o.k., but wasn't really interesting enough to write up. And the green beans were a side dish with some middling fried chicken and biscuits.
I'm holding on to the beets and a leftover turnip and adding this week's share of both to the stockpile. It's not so much that I don't know what to do with them than it is that they keep. We're going to be in a local fresh vegetable drought pretty soon. I was thinking of pickling one or the other, but they keep just fine without any preparation so I'm just going to hold on to them until a really good idea presents itself. The beet/goat cheese gratin will probably be first out of the gate some time next week.
I would like to pickle something, though, and am a bit frustrated that we didn't get anything this week that really lends itself to that application. There are a few pickled celery recipes out there but they don't sound particularly appealing. But it's not like I've got any better ideas for the celery so I might go for it anyway.
I haven't got a great idea for the dandelion greens either, I have to admit. I've been looking around at recipes and, whereever in the world they come from, they're about the same: blanch, sauté and dress in local flavors. Hmm...there are some soup recipes too. Maybe I'll go that way.
The calalloo I've got one more international alias for that I've been holding on to waiting for another bunch to arrive in the share. The recipe is nothing special, really, but the origin is interestingly unexpected.
Of the herbs, the only one I feel obliged to do something with is the dill. I've just learned that Indian cuisine uses dill as a vegetable, not an herb. I haven't had time to pick out a specific recipe yet, but I'm quite curious to try something from that tradition.
Everything else, I'm not worried about using. I might come up with a honey-centric ice cream, though.
Oh, hey, as long as I've got you here, I want to let you know that I'm going to be on a panel discussion by food bloggers at the Fairchild Food and Garden Festival at 3 o'clock next Saturday. Come out and see me make an ass out of myself. Should be fun.