bco fresh v2.0

Now we are rolling. What to do with escarole?

1. Escarole.
2. Heirloom tomatoes.
3. Cucumbers.
4. Always salad greens.
5. Sweet onions.
6. Another pattypan squash
7. Carrots.
8. My lagniappe: thyme.

The first tomatoes of the season are surprisingly good. What to do with pattypan squash?

1. Pattypan squash.
2. First tomatoes!
3. Always salad greens.
4. More green beans.
5. Carrots.
6. Leeks.
7. My lagniappe: more basil.

Basil, pesto. This time, full-boat Ligurian-style with added potato and green beans. The beans were blanched for three minutes, shocked with cold water, then tossed in with the cheese.

1. Salad greens.
2. Green beans (with a few purple and yellow for good measure).
Carrots two ways.
3. More onions.
4. My lagniappe: basil.

Squash blossoms are ephemeral: fragile but delicious in a frittata.

1. Salad greens.
2. More arugula.
More yellow carrots.
3. More onions.
4. My lagniappe: squash blossoms.

Leeks mean one thing, vichyssoise.

1. Salad greens.
2. Arugula.
More carrots.
3. More onions.
4. My lagniappe: baby leeks.

This week’s haul is almost identical to last week’s except for grape leaves. I preserved these for later, canning-style.

1. Salad greens.
2. Braising greens.
More carrots.
3. More onions.
4. My lagniappe: grape leaves.

Finally a significant portion of the share was not greens. These babies just begged to be pickled, asian-style, in the manner of David Chang.

I use a brine that is slightly adapted from the vinegar pickle recipe in the Momofuku cookbook, consisting of 1 cup hot tap water, 5 Tb sugar, 2 Tb salt, and 1/2 cup rice vinegar. Combine water, sugar, and salt, stir to dissolve, then add vinegar. Place sliced vegetables in clean jars and cover with brine. Refrigerate. Pickles are ready within a few days, and improve for a week after that.

1. Salad greens.
2. Braising greens
More carrots.
3. More onions.
4. Beets!
5. My lagniappe: arugula.

The usual suspects, with beautiful onions making a new appearance.

1. Salad greens.
2. Braising greens
More english peas.
3. Carrots.
4. Onions.

The haul included the ubiquitous leafy greens, and then a little excitement.

1. Salad greens.
2. Braising greens (combination of beet, kale, turnip greens).
3. English peas!
4. A bunch of baby carrots.
5. More turnips.
6. My lagniappe: mint.

Not surprisingly, salad greens and carrots went straight into salads. Turnips were pickled “in the manner of David Chang.” More on that later.

Braising greens were, well, braised. I sautéed pancetta until rendered, added greens, cooked until wilted, Then, added a bit of chicken stock, covered, and finished in a 300 degree oven for about 10 minutes. Results were tender and not mushy, delicious.

I fought back the urge to devour the peas raw, and instead blanched them for about 3 minutes and served with a decadent amount of butter.

Mint? Mojitos.

Greens are still the thing, but relief is on the horizon.

1. Salad greens.
2. Braising greens.
3. A handsome bunch of baby vegetables: beets, turnips, and carrots.
4. Sugar snap peas.
5. My lagniappe, herbs: mint, thyme, and sage.

I cooked a strip of bacon, sautéed the baby vegetables in the fat, added stock to almost cover, and reduced until barely a glaze. Topped with the bacon, crumbled – delicious.