Broccoli florets (I think, they look like the ends of broccoli rabe but no leaves, and there is a little white flower), radishes, carrots, parsnips, dandelion greens, rosemary, miner's lettuce, dill, chard, and scallions.
I am really excited that we have parsnips. I love parsnips, and I have a recipe for parsnip fries with honey vinaigrette I've been wanting to try. I'm excited about broccoli florets too, if that is indeed what they are. But I have to admit I am getting tired of miner's lettuce, dill, and carrots. Amazingly, I'm not tired of rosemary yet even though we've been getting a bunch every week since December. I read that if you put it in your bath water it increases your circulation (by what mechanism, I don't know but at least it smells good). That may be the rosemary's fate this week.
As much as the carrots from Tierra Miguel are far superior to supermarket, how many carrots can you eat? The only carrot salad I like is a dish called "Korean carrot salad" served in Russia and central Asia. According to the New York Times, it is so named because its culinary origins are in the mass deportation of ethnic Koreans from the eastern Soviet Union to the western Soviet Union. (http://www.nytimes.com/2006/01/18/dining/18rego.html?_r=2&oref=slogin). It has a lot of garlic and chili pepper. Carrots are so sweet already I don't really like pairing them with raisins or other sweet ingredients. I remember the carrot salad of my youth being some mix of shredded carrots, raisins, and sweetened yogurt (or was it mayonnaise?). Not a fond memory. So I will probably make Korean carrot salad but there are still carrots from last week, and that's too many damn carrots for one salad. This might be an excuse to make the carrot timbale recipe from one of my British vegetarian cookbooks...or maybe carrot ice cream?
The dill I just don't know what to do with. I'm really sick of dill. And I don't want to take a bath with it. If I had more time on my hands I'd use it to pickle something and not open the jar until we're in a different season and I'm not sick of dill anymore. I suppose I could infuse vodka with it and on some crazy night drink shots of it with smoked fish and black bread. That was always fun in law school.
Could it be broccolini? As for the carrots, I am a big fan of carrot tsimmes. You can find recipes in like every Jewish cookbook. I also like to put them in stews. For some reason cooked carrots just taste better to me!
ReplyDelete<3 your blog so far, lovelies! (This is Hays Fellow Sarah....)
ReplyDeleteHere is a soup that uses a ton of dill (and some carrots, and can really have any green thing in it): http://todayicooked.blogspot.com/2009/09/butterbean-soup.html
I used to make pots of that all the time in law school and they'd be gone in like a day. Apparently you were doing much sexier things with YOUR dill. ;)
Hmm, I have never had a broccolini. And I do have a carrot tzimmes recipe. And, Sarah, that soup actually sounds really good which I can't say for most things involving dill these days.
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