In last Friday's box:
- 1 bag potatoes (1.5 lbs.)
- 2 rutabagas (2 lbs.)
- 2 leeks (2 lbs.)
- 1 bunch baby broccoli 1 lb.)
- 2 small bulbs fennel (10 oz.)
- 1 bunch small carrots (1 lb.)
- 1 bunch wild mustard greens (1.25 lbs.)
The fennel didn't look like it would hold up too well in the refrigerator, so we sliced it up and ate it raw as an appetizer with pinzimonio
(olive oil and salt dip). It tasted like the first hint of spring.
I'd never used wild mustard greens (top center, above) before, but they looked a lot like their cousin, broccoli rabe, so I cooked them the same way: diced and sautéed a few strips of bacon with hot pepper flakes, minced the white part of a leek and cooked it with the bacon until translucent, added some leftover wine and boiled off the alcohol, and then steamed the washed and coarsely chopped greens. Bad guess: the greens were still tough and green-tasting. I chopped up the leftovers and simmered them with sliced carrots in some leftover puree of butternut squash and daikon (from last week's box) with white beans and they were good.