bco fresh v2.0

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.