Today's farm share, the first one my sister-in-law and I have needed to split, consisted of: 2 heads of lettuce, 1 large bowl of tat soi, 1 head of garlic, 4 basil plants, 12 carrots, 6 really small zucchini/summer squash, 2 cucumbers, 30 fava bean pods, 1 pint each of snow peas and shell peas, 5 stems of cosmos, and herbs. I didn't pick up the herbs. So here's what I'm doing with my half:
I marinated the fava beans using this recipe and will likely eat them tomorrow. Except that instead of shallots and chives, I used garlic scapes.
Tonight's dinner is chicken nuggets, biscuits, and salad (red lettuce, cuke, shell peas, radishes from my garden, maybe some goat cheese) with an "only Mom will eat" stir fry of the squashes with garlic scapes, some carrots, and the tat soi. Right now the kids are munching on carrots and cucumber slices.
I combined the snow peas with the leftover half-pint from 2 weeks ago and will find something to do with them in the next few days.
While I was dropping of the share at my brother's house, we went outside to check out their wild blackberry and concord grape vines. The blackberries are just forming, nowhere near ripe yet, but there have to be about a thousand on the big bush. I have never seen so many in one place! And the grapes should be enough to make them some grape jelly (we haven't even made a dent in last year's batch, so I won't make more for us). This is so exciting! More gleaning! More canning!
Just to know, the marinated fava beans were AWESOME. I had them on salad greens with some plain goat cheese. No need for extra dressing or anything!
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