Week 6

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.

Lentil Salad with Beets

I have gotten a bit behind on my posts during the busy holiday weekend. In addition to being 4th of July, it was also my husband's birthday. We made time to head to the Farmers' Market at Union Square Saturday morning to pick up some food to supplement our farm share. We got some chicken from Quattro's Game Farm. They also had some pheasant and other birds labeled wild game, and we asked if they were wild animals that they had killed. We learned that they were "wild" breeds that were farm raised because it is illegal to sell the meat of wild animals. Interesting. I think it is misleading to label them "wild." Heritage breeds or something else seems more appropriate, but we bought a cut-up chicken in a bag of marinade and some chicken breasts. We also got some non-homogenized milk from Milk Thistle , a delicious loaf of bread from a Our Daily Bread, and eggs.


We brought home our loot and decided to prepare some chicken in our dutch oven, red quinoa and a cold lentil salad. Here's the recipe for the lentil salad inspired by Martha Stewart:

Lentil Salad with Beets, inspired by Martha Stewart
6 C water
1 1/2 C French lentils
3 medium beets, scrubbed
3 T balsamic vinegar
2 T apple cider vinegar
2 t Dijon mustard
1/4 C olive oil
2 shallots, chopped
pinch of salt
4 carrots, chopped
salad greens
goat cheese

Bring water and lentils to a boil. Lower the heat and simmer uncovered until the lentils are tender, about 20 to 25 minutes. Drain and put aside to cool in a mixing bowl.

Meanwhile, place beets in a medium saucepan. Add enough water to cover. Bring to a boil, then reduce to a simmer, cooking until fork-tender. Remove beets from water, and set aside until cool enough to handle. Peel and slice.

In a coffee cup, combine the mustard, balsamic vinegar, cider vinegar, salt and oil. Add the shallots. Mix the vinaigrette dressing, lentils and carrots. Cover and place in the refrigerator to chill.

When ready to serve, layer the greens, lentil mixture, sliced beets and crumble soft goat cheese over the top.

The first night we had this as a side dish, but we have since eaten the leftovers as a meal.