I only had three cooking nights this week, but I managed to use the majority of my half share. The green beans, bok choy and curry leaves were in the curry I wrote about last time, of course. I also made a wilted komatsuna salad dressed in sesame oil that was pretty tasty.
For the collards and turnips, I thought I'd try a new cooking method. I put them in a pot with a cup of chicken stock, steamed with the lid on for 10 minutes, took the lid off, simmered the liquid entirely away, added a little oil and finished by getting a little color on them. Other than some timing issues (I'd add the turnips after five minutes next time), it turned out pretty well, I think. I threw in some garlic sausage too but I don't think it added too much. If I do it again, I want to find some way to incorporate bacon.
That leaves the peppers--which I still intend to stuff once I go shopping to buy some meat to stuff in them--the parsley and the leftover grapefruit. I've found a pretty interesting recipe to use the latter two in. I suspect it'll be revolting, but I'm curious enough to give it a try.
If I had known that this week's share would be so skimpy, I wouldn't have made such a concerted effort to use last weeks. Partially my fault as I left my lettuce behind as usual, but I got shorted turnips and cilantro. I intended to check my box carefully after missing out on mustard greens two weeks ago, but I was distracted by a woman picking all the good stuff out of the extras box. I suppose there's no actual rule against it, but it seems really inconsiderate to me, particularly if you're there early.
Still, I've got a bit to work with.
The braising mix, on the left, is actually more versatile than the name suggests. I'm thinking of a cream of greens soup, but I've got some other recipes that call for miscelaneous mid-weight greens that I might go with.
On right is collards again. I found a collard & potato salad recipe that I might try. Or I might do chips. Collards should work just as well as kale does. If I don't do the salad, I'll just keep the potatoes around as they're always handy.
The sapotes won't be ready for a couple weeks. The one I've already got on hand is approaching ripeness now, but I think I'll freeze the pulp until these two are ready and use them all at once.
That leaves the cherry tomatoes which I can rarely resist eating out of hand, but if I can resist, I want to roast them. Maybe with a chicken.