This week I received garlic, fennel, tomato, carrot, zucchini, red onions, cucumbers, parsley, basil, eggplant, and lettuce. My friend, observing the share, noted: “The fennel this week is quite awe-inspiring, truly the peacock of vegetables.”
I love my friends.
Let’s get to the cooking, shall we?
A light Sunday brunch of sauteed tomatoes and zucchini with garlic, creamy soft-scrambled eggs with smoked salmon and fresh herbs.
A recipe I call “It’s 90 degrees in Boston, let’s not add fire.” Chop up cucumbers and tomatoes into a jar. Top with feta and a dollop of olive tapenade. Drizzle with olive oil and balsamic vinegar. Abscond with jar to a place with central AC.
Pawning off the bounty by cooking for my colleagues: Roasted eggplant salad with feta, and tzatziki, eaten with whole wheat pita. (Used: Eggplant, tomato, red onion, parsley, garlic, cucumber)
Chicken fried rice, no relation to chicken-fried steak. Hyphens: they’re important. Anyway, it also contains bacon and lots of vegetables. (Used: onion, carrot, red cabbage.)
And lastly, at top left, the dish that may have won the week. Angel hair pasta with tuna and tomato in lemony bagna cauda sauce, topped with fresh parsley and slivered raw fennel. Plus a bunch of what I took for capers, but turned out to be green peppercorns. Yikes! Luckily, they still tasted good. (Used: tomato, garlic, parsley, fennel)
My friends are coming back soon to reclaim their farm share, but I had such a good time using it these past couple of weeks. Thanks P&R for your generosity, and thank you Red Fire Farm for the gorgeous ingredients!