Week 4 June 29

This week we received:

braising mix, peas, garlic, bok choy, salad greens, baby beets, baby turnips, and dill.  The dill smelled amazing right away.  The garlic is juicy and fresh, nothing like whatever comes from China to the grocery stores, it's like a different vegetable altogether.  I've been putting it in everything.

The first thing I did was chop up the Kale from thr braising mix and throw it in a fritatta for the kids' breakfast, along with broccoli and italian spices.  No pics, it disappeared too fast.

I wasn't sure what to do with beet greens so when in doubt I saute with other veg.  In this case, it was the baby beets thinly sliced, the baby turnips thinly sliced, some garlic scapes from my garden, some of that juicy farm garlic, the bok choy, salt, pepper and butter.  My strange kids, who won't eat lettuce or celery or tomatoes (or a bunch of other stuff) will eat this strong tasting concoction, and even put it in their tacos with spicy ground beef and avocado slices.

For Glyn and I, a favourite taco salad using the farm salad greens.

I wanted to use the dill in a way that really made the most of the gorgeous flavour.  The kids made this soup all by themselves, I talked them through it but they did all the work.  It was potato cauliflower soup.  We were going to puree it in the food processor to make it creamy, but we didn't bother.  

Saute a chopped onion, some garlic scapes, 4 peeled diced potatoes, half a cauliflower chopped for a few minutes in a knob of butter.  Add a litre of chicken stock and the chopped dill, salt and pepper.  Simmer till soft and serve.  The dill came through fresh and flavourful.

We froze the leftovers and then when it was thawed a few days later, the kids added a can of corn and some chopped up carrots.  Still good!