This week everything we received was local – Napa Cabbage, Beets, Broccoli, Arugula, Cucumbers, Roma Tomatoes, Onion, Zucchini and Basil.

The Broccoli was steamed right away for the twins. They gobbled it up like it was candy.

The Napa Cabbage was used in an Asian Cole Slaw along with the Cucumbers and some of the basil.

I tried the Arugula under a lentil salad and it was too bitter for my taste. I’m still trying to figure out the best use of this stuff when it comes my way.

The Zucchini was grilled one night, seasoned simply in olive oil, salt and pepper.

Onion was thrown in with the rest of the onions that seem to get used up god knows how. Tonight I reached for one to make Ree Drummand’s Chicken and Noodles. Maybe even this one pictured above.

Beets were roasted and dressed simply with balsamic. These particular beets were pink with white speckles. I love how they deliver different types, the supermarket always carries the standard, dark cherry red variety.

A few weeks ago we received Poblano Peppers, Celery, Cucumbers, Broccoli Raab, Red Potatoes, Slicing Tomatoes, Cauliflower and Yellow Chard.

I steamed the cauliflower right away and fed it to the twins. Once again I noticed when you at them right away they are delicious.

Poblano peppers were stuffed with a quinoa mixture and baked. Quinoa Stuffed Poblano Peppers. They were super spicy, but yummy.

Celery was used in turkey burgers, and tuna salad.

Cucumbers were made into an Asian Sesame Cucumber Salad.

Broccoli Raab and Yellow Chard were sauteed with garlic and dusted with parmesan and topped with lemon. At the same time I diced and roasted the red potatoes in olive oil, salt, and pepper and paired it together.

Finally the tomato was cut into up for lox and bagels.

This week we received golden zucchini, lettuce, broccoli, amaranth, snap peas and green beans.

I think I figured something out this week. These veggies are very fresh and it really makes a difference to cook them right away.

I steamed the green beans that evening. They were so sweet I had to check to see if they were a special kind. No, just farm fresh green beans.

I also grilled the yellow zucchini that evening with a little olive oil and salt and pepper. Delicious. Tasted like a mix between squash and zucchini.

Brocolli was steamed and fed to all the kids next to mac and cheese. Again, it was so fresh it didn’t need anything extra.

Lettuce was used in a greek salad – tomatoes, cucumbers, red onions, olives, feta, dried oregano dressed in lemon and olive oil. I grilled chicken marinated in garlic, lemon, olive oil, oregano, a dash of sugar, salt and pepper and paired it with the salad. Finally, we toasted pita and spread hummus on top for a meal.

Snaps peas were sautéed with garlic and olive oil until soft.

I really wanted to work with the amaranth, it looked so interesting and I wanted to try something new. I saw it in some Indian dishes. Unfortunately it did not end well for the poor leafy purple. It ended up wilted before I could cook it.

We received escarole, napa cabbage, yukina savoy, lacinato kale, garlic scapes, cilantro and snap peas on July 3rd.

The Garlic scapes were grilled for my fourth of july mixed grill plate. The cilantro was also used that meal, mixed into brown rice with fresh lime juice. Everyone loved it, even Jack who doesn’t normally like green things in his food.

The Napa Cabbage was stir fried with some left over mushrooms by Nenoy. She very kindly took all my left over veggies and put them to good use.

Yukina savoy, unfortunately, never made it to my plate. Between all these fourth of July and Ben’s birthday celebrations I didn’t have time to fit them in. I found them wilting in my refrigerator drawer this morning and sadly threw them out.

The escarole was used in a salad. It has a bitter taste to it that Adam likes when he eats lettuce.

I went back to kale chips again for the kale. I’m not sure if lacinato kale is different from the curly stuff or if I just wasn’t vigilant enough, but they ended up a bit burnt. I still ate most of them, but I will remember to keep a better watch on them next time.

Finally snap peas were eaten raw. The outsides were a bit tough but I broke them open and ate the beans inside.

Kale, White Turnips, Broccoli Raab, Pea Vine, Green Onions, Russett Potatoes, Leeks, and Asparagus.

After a little bit of research, I learned that Pea Vines are actually Duo Miao – my favorite chinese green to order at Chinese Restaurants. I know they are seasonal. You could only get them in China at certain times. I used to order them year round. I was mostly rejected. But it was worth it for the few times a year that people actually had it! I decided to sauté them in the wok, Chinese style, just the way I like them. I used a very simple recipe from the internet, Sauteed Dou Miao. For some reason it wasn’t as good as the restaurants. The stems were very chewy. I’m not sure if I didn’t cook it long enough or if I cooked it too long?

I tried a new recipe for Kale, one I saw on Food Network with over 500 reviews and still it kept it’s 5 star rating. Massaged Kale Salad. Except I didn’t have mango. Or sunflower seeds. So I threw in grilled peaches and slivered almonds instead. So good. Seriously, so good. Go out and get some kale. Right now.

The leeks and potato were a natural match. I made them into a soup along with some of the green onions. Simply sauteed leeks, green onions, diced potatoes in a pot, then chicken stock. Simmered about 30 minutes, added a dash of milk and blended. I left the skin of the potato on because it has added nutritional value. it whizzed in easily and the soup had little brown flecks in it.

The rest of the green onion went into turkey burgers.

White turnips we sliced thin and added to salads. I put them in a spinach salad with mandarin orange vinaigrette, leftover baked salmon, tomatoes, shredded carrots, tomatoes, strawberries and feta. It was delish. They went equally as well in my butter lettuce salad with a mustard vinaigrette.

Asparagus was simply steamed and eaten with a dash of olive oil, salt and pepper. I didn’t even share it with the family.

The Broccoli rabe was added to a calzone. I cut the stems, then boiled for about 8 minutes, then flash cooled, then sauteed in garlic with some mushrooms. I added precooked crumbled Italian sausage to the mix. Then I folded some shredded mozzarella into ricotta, spread it on rolled out, circular pizza dough from trader joes. I topped with the broccoli rabe mixture and baked. I added a side of marinara for dipping.

Above is a cucumber, radishes, collards, garlic scallions, spinach, rhubarb and romaine lettuce.

Immediately I used up the romaine, cucumber and radishes in a dinner salad.

The collards were cooked into my favorite Hottie Black Eyed Peas that I’m addicted to.

The Rhubarb was made into another Oma’s Rhubarb Cake. It was gobbled up again in one day. So good.

Lentil Pasta

The spinach has been used in smoothies in the morning. Acai Mango, or Peach Strawberry have been the favorites lately. I add those combos to spinach, a banana, some chai seeds, yogurt and orange juice. Even the twins drink it.

Finally I used up the garlic scallions in a lentil with pasta dish that I can’t find the recipe for now! I gotta publish these fresh picks quicker! It was good, chopped carrots, lentils, ribboned spinach, whole wheat penne.

May 8th’s deliver brought me scallions, spinach, mixed greens, parsnips, sweet potatoes, and chives.

May 22nd’s was carrots, asparagus, scallions, rainbow chard, rhubarb, radishes, and romaine lettuce.

I completely forgot about my fresh picks from May 8th, and unfortunately some of it was wasted.

Here is what I did with the stuff I remembered…

One night I marinated a flank steak in brown butter sauce and grilled it. I paired it with a bunch of roast veggies. I oven roasted the carrots, scallions, asparagus, sweet potato, parsnip from both deliveries along with some zucchini and mini peppers I had in the crisper. Seasoned with olive oil, salt and pepper.

Rhubarb Cake

I made a delicious Rhubarb cake with the Rhubarb. It was so easy! I never realized Rhubarb was that easy to bake with! And it was so yummy it was gobbled up in one day. Oma’s Rhubarb Cake.

More scallions were put into put into lettuce wraps, from Rachel Ray. It turned out yummy, even Ben had some. Barbecued Chinese Chicken Lettuce Wraps.

More carrots were chopped into a bolognese sauce.

Romaine went into a greek salad.

This week: Artichokes, cilantro, lettuce, cauliflower, spinach, beets, and potatoes.

Potatoes were chopped into cubes, doused with olive oil, salt and pepper and roasted in the oven. I tried them on the twins, they weren’t crazy about them so I ate the rest myself.

Lettuce got chopped into a salad.

I covered the beets in foil and baked them for a long time in the oven. When they were soft, I let them cool then peeled them, drizzled them with balsamic, salt and pepper. Gorgeous.

Cauliflower was baked into parmesan fries again. I can’t stop craving them. Sorry for being so boring.

I had a ton of cilantro. Luckily my husband loves it. I used it in guacamole. I made a simple salad of avocado and sliced tomatoes and squeezed lime on it. A little salt and pepper then chopped cilantro. I topped a grilled and mexican marinated flank steak & grilled vegetables with it.

I used most of the spinach in a pasta dish with crumbled Italian sausage, mushrooms and parmesan.

Artichokes were steamed and dipped in butter. Is there any other way?

This week, spinach, watercress, butter lettuce, swiss chard, red pepper, black radishes, & sweet potato.

The watercress and butter lettuce paired nicely in a salad with pomegranate seeds, dried cranberries, goats cheese, and walnuts in a raspberry vinaigrette.

I cooked up the swiss chard in a little olive oil and garlic. It was a little bitter, but I liked it. Can’t say the same for Adam.

I peeled and diced the black radishes then roasted them with olive oil, salt and pepper. Again they were a bit too bitter for my liking so I added a touch of maple syrup and they were perfect.

The red pepper was added to loads of other veggies for a Chinese stir fry.

The sweet potato I diced and steamed for baby food. This particular one had black veins running through it, unlike the bright orange color I get at the supermarket. As a result they were not as well received as I’d hoped.

Finally the spinach, used in smoothies and a side salad.

This week I received Green Cabbage, Spinach, Sweet Potato, Onion, Cucumber, Italian Parsley, Cauliflower & Garlic.

This delivery did not look dissimilar to the bottom of my crisper. I was happy to see all vegetables I would have bought in the store normally.

I used the cabbage and onion to make a polish dish with some egg noodles and kielbasa I already had in the fridge. It wasn’t the healthiest thing I ever made, but the kids loved it.

Parsley. I was happy to see it. It’s one of those things that goes in a lot of recipes, and it’s got good health qualities but because it doesn’t add much in the flavor department, I often skip it. This week I added it to salad, smoothies, turkey burgers.

Spinach got whizzed into smoothies. I’ve been addicted to smoothies for breakfast these day. Don’t worry, there will be a future blog post on them.

Cauliflower. I wanted to make something new and exciting with this stuff, but the minute I saw it I started salivating at the thought of more roasted parmesan cauliflower fries, the ones my friend Tracy posted on her blog.

Garlic. Does garlic ever go to waste in your house? I have a few cloves around and they go. I’m not sure how, seems like almost every recipe starts with it. I think this particular clove ended up in whole wheat garlic and parmesan bread and a marinate for grilled chicken.

Finally the cucumber was chopped into salad.