This summer is flying by. We were so excited for more basil that we whipped up a batch of pesto to freeze for later use. The yellow carrots were an awesome snack for the work week as well as the sauteed beets for use in salads. The cilantro was excellent in some homemade guacamole.

We’ve roasted our cauliflower with lemon, fresh balcony grown dill, garlic and olive oil. The oven was set to 450 and let it go for about an hour. The cauliflower came out nice and crispy. It had a deep nutty roasted flavor but the lemon and dill kept it fresh which was a nice offset.

15 minute pickles!

We have adapted this recipe from The Salted Cod’s favorite cookbook How To Cook Everything by Mark Bittman.

We sliced one cuke into chips, which were then put in a strainer and heavily salted. Toss them around to make sure each chip gets salted.

After 10 minutes the chips should have released most of their water content. Go ahead and wash the chips under running water, you want to remove all of the extra salt. In a small bowl big enough to hold your chips pour 1/4 cup of white vinegar over the cuke chips. Mix in 1 tablespoon of sugar and a teaspoon of dried dill. Eat them quickly because they actually don’t last all that long. They have been a favorite treat of many of The Salted Cod’s companions this summer including confirmed pickle haters. It’s a nice salty/acidic balance. Good stuff.

After work we stopped by Dave’s fresh pasta to get a pound of fresh cut tomato fettuccine for our lemon basil pesto which we are making tonight.

We used a basic pesto recipe which called for olive oil, toasted pine nuts, grated Parmesan, and the whole bunch of lemon basil. It’s pretty basic, just keep adding the oil until you get a consistency that you like. We like it “sticky.” Not too thick, not too runny. Enough to stick to the pasta (think of the three bears and their porridge). This pesto is in the middle and just right. We threw a little left over steamed cauliflower on there too for good measure. Between the lemony basil and tomato fettuccine this was a killer pasta. Steve promised more lemon basil is to come and we can’t wait.

Steve was kind enough to take time out of his 4th of July holiday to do the Wednesday drop. Much appreciated. This weeks fresh greens arrived just in time for a last minute independence day bbq . We made a HUGE salad with the boston, romaine and arugula then mixed with some homemade lemon vinaigrette and spring onion greens.

The Salted Cod loved the chicken & broccoli so much we’ve made it again this week with more of our sauteed spring onion greens. Man, those were sweet and tender. We’re hoping for more next week.

Carrots carrots carrots…mmm bugs would kill for these. We brought them camping and had a few each day. Excellent.

Sorry for the lack of pictures this week. Our camera is making us sad.

Week Four is here!

Ziti, chicken and broccoli pasta

This is roasted fennel potato salad with a mustard vinaigrette base. The Salted Cod thinks the fresh fennel frawns on top is a nice touch.

This is the Salted Cod’s first attempt at a quiche. Red chard with some other kitchen veggies.

Live Jornal community for some great ideas this week.

Starting at the top from left to right: Red Chard, Broccoli Rabe, Arugula, Beets, Sugar Snap Peas, Japanese Turnips & lettuce.

With week three upon we are starting to receive a more diverse share. Things are looking up and tasting good!

We could not wait to get our hands on the broccoli raab. I have to admit I was jealous last week when I heard that the larger shares were receiving some. We gave the raab a quick steam bath to loosen them up and make them feel good before stewing them in some fresh sausage sauce. The raab and sauce went over some fresh gnocchi from Capones.

We couldn’t stop popping the sugar snap peas au natural.

Sauteed red chard, grilled salmon and lemons.

The last honorable mention this week;
The Salted Cod has pickled some baby beets to save for a later date.

Another week of greens! Steve promised some “non greens” next week. Either way another week of great salads with the lettuce and arugula.

Kale and Collards: Southern style with ham hocks

We also had a little Father’s day grilling action!

Lemon garlic sauteed pea tendrils, grilled nectarines, grilled bbq chicken and red bliss potato salad.

Starting at the top from left to right: mustard greens, turnip greens, mizuna, spinach, lettuce, and bok choy.

After making a nice salad with some of the mizuna and boston lettuce greens we quickly turned out attention to the baby bok choy in share number one. The greens were chopped off the top while the bottoms were halved and braised with some wild mushrooms. We paired these tender greens with teriyaki chicken and brown rice. Next time we would suggest caramelizing the bok choy just a bit more.

Other tips after week one; let the greens soak in a large bowl then a few times around in a salad spinner. Not that we mind, but there is significantly more sand and dirt in these greens than the mega mart variety. It’s still a nice trade off.