Merry Christmas! We will be eating well for sure.
Greens: Of the greens I would say the arugula will last longer, so eat the salad mix and spinach first. Try tossing the arugula with some lemon juice, olive oil, and a little coarse salt (I would say top with roasted beets but that crop must not have worked out as well this year). Luckily it’s soup season, try something like this if you have any greens/root veggies to use up. David hasn’t given us collard greens for a while, so I was excited to see them. Saute diced onion and collard stems and minced garlic (and bell pepper strips if you want, feel a sense of accomplishment making a complete dish with just David’s produce) until soft and then add broth/boillion, splash of apple cider vinegar, pinch of red pepper flakes, and finally ribboned leaves and close lid to wilt leaves. Use bacon grease for the fat and then crumbling bacon on top to serve if you eat meat. With any strong green, adding acid helps take the bitterness away.
Not Greens: I love to stretch the shallots by making them into this viniagrette rather than chopping up and using like onions. I’m afraid turnips are not my favorite, but aren’t very noticeable when added to mashed potatoes. The parsnips beg for oven roasting, they are so sweet. Just talked to David, he said to use the small pumpkin for decoration. It’s edible, but not sweet.
One last crazy idea, we have several things that would work well for an Ethiopian dinner. Cabbage, carrots, potatoes, greens. Here’s a link with recipes on how to make a feast. I do this sometimes and pick up the injera bread at Mahider Restaurant and Market.
Thank you everyone for your support and Merry Christmas!