This week I didn't get to go to the vegetable pickup because I'm a wonderful person who switched shifts with my partner at work so that he could start his Puerto Rican vacation a day early. I have no problem doing this, even though it meant my schedule this weekend was quite draining. I'm starting to feel normal again now though.
Anyhow, Peter and Gabriella got to do our pick-up on their own. Here's what they came home with:
Spicy salad greens, a head of lettuc, basil, summer squash, fresh garlic, kohlrabi, carrots and peas.
I don't get home until nearly 11pm when I work the night shift, so we rarely have an interesting meal before I collapse. Luckily I found never mentioned our dinner from my last day off
Grilled steak, roasted kohlrabi and carrots, peas and braised greens.
Did you know that even though they not the main attraction, you can eat the leaves from both broccoli and kohlrabi? We have massively huge broccoli plants in our garden (only 1 tiny little head so far) and they were starting to shade my brussels sprouts, so we cut some of the biggest ones off. They're pretty bitter, but cook them up like kale, and they are quite yummy. To make these, I sauted some garlic in olive oil, then threw in the stems until they started to get soft. Then I added the leaves and let them wilt. Finally, I added a cup of chicken broth (I wanted to use beef to go with the steak, but we were out of my favorite) and simmered the whole thing covered for like 20 minutes, stirring occasionally.