(If you’re just now joining us and want some context, read this).
As I blurted out in the last post, there’s something listed on this week’s harvest that made me groan. More on that in a minute. Otherwise, I’m very pleased. Still lots of greens and one of my favorite squashes!
- Collard Greens
- Osaka Purple Mustard Greens
- Red Potatoes
- Red Russian Kale
- Spaghetti Squash
I remembered to take a picture this time, so this is what the bounty looks like, crappy-cameraphone-style:
And here’s the plan, Stan:
Oh My Gosh, Spaghetti Squash (yes, I double-checked, that’s the name of the recipe) – I love spaghetti squash and so does Sarah Britton of My New Roots. Sarah is a whole foods chef from Canada living in Denmark whose specialty is uber-healthy vegetarian/sometimes vegan food but cooked in ways that are as luscious and satisfying as a meaty stew (well, close enough). I’ll add the Russian kale (though I do prefer the dino kale from last week – dang that was purty).
Indian-spiced Chickpea Quinoa Stew – Got some rehearsal nights this week, so here’s a good crockpot recipe I can set and forget. I’ll be replacing various elements with carrots, potatoes, collards and brown lentils.
Shiitake Mushroom and Miso Soup – I’ll use the spicy, wasabai-like kick of the mizuna for my favorite miso soup recipe.
Chicken Cutlers with Mustard Greens and Roasted Squash – Finally, I’ll do a riff on this with the extra acorn squash I’d bought last week (when I was delusional about how much acorn squash two people can eat!) and the gorgeous purple mustard greens. Also, looks like this will be the only ‘meat’y meal on the menu. But we had a lot of meat last week and we like to change it up.
What’s left over? Grapefruit. Ugh, I don’t get grapefruit. Neither does Jamie. It is sour and bitter and makes my face contort. So we’re giving away the grapefruit. Which isn’t a bad thing. Because our friend likes grapefruit, so he’ll be happy. But is there any way of using grapefruit that won’t make me spit and sputter? Any advice is welcome.