What I’ve gotten so far
Week One --Nov 4-10
Onions, garlic, red cabbage, parsnips, pea vines (with November flowers!), rainbow chard, baby beets with greens, purple potatoes, pickled garlic scapes.
Week Two -- Nov. 11-17
Shallots, garlic, fennel, fingerling potatoes, romanesco, kale, canned heritage tomatoes, specialty carrots—Purple Haze and a pale, pale yellow variety, rosemary
What I’ve made so far
Mashed potatoes and parsnips with chopped garlic scapes and a splash of Worcestershire
Beet greens and chard braised with garlic, garlic scapes, and kalamata olives
Stir-fried pea vines: Ehhh. This is the first time I've cooked pea vines and I was underwhelmed. I'll try a different approach before I give up on them.
Lentils with garlic, roasted sweet potato and roasted purple potato; this was good, and was further improved by the addition of caramelized onions.
Risotto with pureed fennel and romanesco. Nice, but the kind of risotto that is clearly meant to accompany a meat course. I like my risotto as the main event.
Kale and carrots braised with shallots, a few olives, and a smidgeon of bacon. I added a few tiny boiled potatoes in there too.
I think the next project is going to be a Day-glo Colcannon, with purple potatoes and red cabbage.
I also need to do something with the beets and remaining parsnips, pronto. I'll feel lousy if I let this beautiful produce go to waste.
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