Tales from the CSA: Week 4

In this week's box:

1 bag broccoli florets
1 sm bunch scallions
5 med potatoes
1 head cabbage
1 head Boston Bibb lettuce
2 zucchini
2 yellow squash

This week was a breeze - that's enough veg for, like, two dinners. We had to BUY veg at the grocery store to make it through the week.

Chef Spouse ate the zucchini and yellow squash for lunches, sauteed with garlic, ginger, soy, sesame oil, and scallions.

The broccoli was just a side dish early in the week.

Last week's turnips and this week's potatoes went into a gratin as part of Food Lab: Milk.

The Boston Bibb served as the basis for a Salad Nicoise.  Surprisingly, Boston Bibb is what Julia recommends, and I don't think it's a very good choice.  I think you really need a lettuce with more structure, like Romaine.

Last week's cucumbers got turned into a Thai sweet and sour cucumber salad to accompany red curry chicken with sugar peas and red bell peppers.

We braised the cabbage according to a recipe in Alice Waters's vegetables cookbook that uses duck fat (!!), and served it on the side of pork chops in a mushroom sour cream sauce.