Yesterday was our second farm share pickup of the season. While there are still lots of greens, that lone summer squash has me hopeful that by our next share, we’ll have more of what I call “exciting” vegetables.
Let’s see what we have here…
- 2 heads of lettuce
- 1 head of Chinese cabbage
- arugula and tat soi
- Swiss chard
- yellow summer squash
- hakuri turnips
I skipped the bok choi and the garlic scapes (go ahead and slap me for it — I know, I know… I’m just not into them this year for some reason). Last night for dinner I roasted the broccoli and sauteed half of the chard. There isn’t too much to experiment with here. I wanted to make some zuppa toscana with the kale, but considering the next few days are going to be in the 90s, well… I’m not sure that’s an ace idea!
I might try making this Tuscan Kale Salad with Roasted Chickpeas. Kale is one of those goitrogenic veggies that people with thyroid problems really shouldn’t eat raw. (It interferes with thyroid function.) But since I don’t eat a ton of raw kale, it really shouldn’t be a problem. It’s all about balance, right? Anyway, I’ll let you know what I end up doing with it.
At least we should be good for salads for a while!