Mizuna-1 bunch
Mustard Greens-1 bunch
Radish-1 bunch
Potatoes-2 pounds
Cabbage-1 head
Tomatillos-10
Thyme-1 bunch
Rainbow Carrots-1 bunch
Hot Peppers - Habanero - take if you like
Ancho
Peppers- 2
Sweet Peppers-2
Potatoes
Peppers
Rainbow of peppers! Bell, what they say is ancho (ancho is a dried poblano), cubanelle and habenero. Here's a frittata (bonus for potato). I may just roast them all and mix them with some kind of dressing.
Rainbow Carrots
Rainbow of carrots, too! I'm interested to see if the different colors taste different. Simple raw and roasted preparations are in order.
Cabbage
So...I still have that cabbage from two weeks ago. It's looking not-so-great. Can we just agree that I'll get to this when I get to this? But my perennial salad suggestion will hopefully not be the new pepper jelly (i.e. a recipe that I keep mentioning but never actually do)- it sounds lovely, but the "salt then let it sit for a few hours" gives me pause. When am I home for a few hours and then not on my way to bed?
It's a natural pairing with potatoes- here are some options: Ethiopian, Bolivian, more fried cakes, a few Indian preparations.
Broccoli
Makeshift "head" of broccoli...not sure it's worth making something dedicated out of this. I'm always in need of something simple (and healthy) to eat after interning on weekend, may just snack on these raw.
Tomatillos
These were smelling a bit musty, so as soon as I got home I washed and pureed. Will pick up some cheesecloth on the way home to strain out the juice for a tart. Or if not a tart, at least the curd portion of that tart. Any leftovers & pulp will probably be frozen/used in some kind of meat braise.
Thyme
Roasting herbage. Or biscuits, or popovers.
Radishes
Mizuna
Oh heeyyy Mizuna, long time no see. This post mentions an easy prep with potatoes, here's an insanely easy salad (hot garlic dressing), and here's a post on serious eats about it.
Mustard Greens
The salad I made last week was just what I needed, so I'd like to do another raw preparation. Here are a few options.
Potatoes
A mix of red and white potatoes...and I still have some potatoes from last week that haven't found a recipe home. My time has been crazy limited lately, so I have a feeling that most things will probably be roasted/boiled. One of the mustard green recipes uses them. Here are some leftover recipes from other weeks: potato cake (with parsley), pancake, roasted (with cabbage), smashed (with cabbage).
Peppers
Rainbow of peppers! Bell, what they say is ancho (ancho is a dried poblano), cubanelle and habenero. Here's a frittata (bonus for potato). I may just roast them all and mix them with some kind of dressing.
Rainbow Carrots
Rainbow of carrots, too! I'm interested to see if the different colors taste different. Simple raw and roasted preparations are in order.
Cabbage
So...I still have that cabbage from two weeks ago. It's looking not-so-great. Can we just agree that I'll get to this when I get to this? But my perennial salad suggestion will hopefully not be the new pepper jelly (i.e. a recipe that I keep mentioning but never actually do)- it sounds lovely, but the "salt then let it sit for a few hours" gives me pause. When am I home for a few hours and then not on my way to bed?
It's a natural pairing with potatoes- here are some options: Ethiopian, Bolivian, more fried cakes, a few Indian preparations.
Broccoli
Makeshift "head" of broccoli...not sure it's worth making something dedicated out of this. I'm always in need of something simple (and healthy) to eat after interning on weekend, may just snack on these raw.
Tomatillos
These were smelling a bit musty, so as soon as I got home I washed and pureed. Will pick up some cheesecloth on the way home to strain out the juice for a tart. Or if not a tart, at least the curd portion of that tart. Any leftovers & pulp will probably be frozen/used in some kind of meat braise.
Thyme
Roasting herbage. Or biscuits, or popovers.
Radishes
Cherrette and one breakfast. Simple toast, salad (bonus for carrots), sandwich with herb butter, slaw with broccoli and carrot (technically daikon but I'd try it with regular).
Mizuna
Oh heeyyy Mizuna, long time no see. This post mentions an easy prep with potatoes, here's an insanely easy salad (hot garlic dressing), and here's a post on serious eats about it.
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