Mixed Salad greens
Cilantro
Garlic scapes
Hakurei turnips with greens
Strawberries
Spinach (went to my box-mate)
Vinaigrette (went to my box-mate)
Cut to obligatory salad picture. I am happy to report that there will likely be many pictures of salads to come! I added the cilantro to the salad greens and used the cilantro to make a cilantro-lime dressing (left over green garlic pesto, red wine vinegar, Dijon mustard, cilantro, juice of a lime, agave). The salad has pickled rhubarb, lactofermented green beans, white beans, turnips and tuna.
I braised the turnip greens and turnips separately. The greens got a quick wash and chop, to the pan I added fat (I recently confit-ed chicken thighs, so I used that flavorful fat), some roasted garlic, and the washed greens. The beans in the salad I cooked from dry, so I added the pot liquor (aka bean cooking liquid - which, if your are going to store your beans for any time period, store them in the liquid, they will last much longer) as my braising liquid. Cook until your liquid has evaporated and the greens are tender. Once cooked, these can go in anything - for me, it made an appearance in my breakfast eggs with the green garlic butter...oh so good!
The turnips were braised with the garlic scapes. I used my pot liquor again in place of the stock. These turnips are Japanese in origin and raw taste like my mother's favorite veggie - kohlrabi. Braised like this, they are tender and sweet. http://www.threelilyfarm.com/blog/braised-hakurei-turnips
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