Saturday, July 10, 2010
We woke up with a lot of vegetables still in the fridge, and it was already time for another farm share pick-up. I decided to make a breakfast chock full of veggies. I steamed a bunch of kohlrabi greens (very similar to kale) and one of radish greens until they were tender. In the meantime, I chopped up 7 garlic scapes. I sauteed the scapes and once they were tender, added the greens. I spread them out in the pan and added 4 beaten eggs. I cooked them until they started to firm up around the edges (about 8-10 minutes). Sprinkled some soft goat cheese over the top and placed it under the broiler for 3-4 minutes. You can see in the photo it looks like greens with a little bit of egg, but it was really good. We enjoyed it with some bread from the Sullivan St. Bakery. Mmm, better than eating out.
After breakfast, we headed over to the Union Square Greenmarket where we made a beeline for some of our favorite stalls. We picked up a loaf of the whole wheat multi-grain bread from Our Daily Bread Bakery. I should consider branching out and trying something else, but this is just soooo good that we have gotten it for the last 3 times. We headed over to Elk Trails Bison, and we picked out some bison stew meat and beef livers. I love these farmers. They wouldn't sell us the stew meat until we promised not to brown it first. We promised, and were sent on our way with some crock pot instructions for the stew meat. We got some eggs from Northshire Farm in Herkimer Co, and had a lovely chat with the farmer. We learned that he's been making the trek from West Winfield, NY to NYC for 17 years. My husband grew up not far away, so we know that drive well. Picked up some milk from Milk Thistle Farm, grabbed some peaches and headed on our way.
After the farmers' market, we walked over to pick-up our CSA share. Here's the photo of this week's loot:
This week we will be enjoying summer squash, zucchini, purple and green kohlrabi, bok choy, fennel, lettuce, mustard greens, salad turnips, radishes and garlic scapes plus the leftovers from last week.
Stay tuned to learn how we do on eating our way through all of these vegetables.