We're sharing the share with different people this time around so it's going to be a bit more sporadic. We'll have three weeks in a row starting this week but there will be a couple of times when we're without the share for two weeks.
This week we have mesclun, lettuce, French breakfast radishes, 2 lbs Nicola potatoes, green kale, dill, garlic scapes, beet greens with little beets attached, scallions, dandelion greens, tomatoes, Red Hen mixed northeast grain bread, maple cream from Echo Hill Farm, and chicken stock. We were supposed to get 1 lb Grafton Village farm cheddar but it didn't make it onto the truck. I noticed the tomatoes didn't make it into the picture -- there were two of them.
I processed some of the greens for the freezer, cooked the beets for salads, made a lemon dill potato salad, cleaned the radishes for easy eating, and made dinner, all after picking up the share as if it's not convenient, we don't use it in a timely manner.
Chickpea, Italian Sausage, and Greens
3 Garlic Scapes, chopped
1 onion, diced
olive oil for sauteing
2 Italian Sausages, sliced
2 cans chickpeas (the medium size cans), drained
3 tomatoes, skins removed, diced
1 bunch beet greens, blanched and chopped
salt and pepper to taste
Cook the sausage. Add olive oil and saute garlic scapes and onion until soft. Add remaining ingredients and allow to simmer for an hour or so adding water if necessary.