A little slow to post this week, but here’s what we got in this past week’s share.
- Giant Fennel Bulb
- Hot Peppers
- Buttercup Squash
- Heirloom Tomato
- Mustard Greens
- Chinese Broccoli/Broccoli Rabe
This week was a big share! I made a lunch dish for JP with the broccoli rabe, whole wheat pasta, and walnuts, based on this recipe.
I also used potatoes from a previous week and the mustard greens from this week and served them with a mustard & dill glazed salmon.
Tomorrow, I’m making a corn salad and chicken tamales with salsa verde. Look for that in a later post.
Finally, tonight, I made a squash, fennel, and apple soup. I referenced squash-fennel and squash-apple soups to come up with a unique combo of all three. The result was a success! We had this with grilled cheese for dinner and I’ll be eating the leftovers for lunch this week.