scholargipsy

I re-upped with Stone Soup Farm; they’ve got good quality veggies, and while sometimes I wish they grew a wider variety of things, it can be useful to have enough to use in more than one recipe.

• 2 bunches of green curly kale
  
• 2 bunches of broccolini
  
• 2 heads of lettuce (I chose red leaf varieties over green leaf; I don’t know why those almost always call me louder, but they do)
  
• 1 pound of spinach (huge leaves: this is for cooking, not salad)
  
• 1 pound of mixed salad greens (that might be ok to wilt into something towards the end of cooking)
  
• 1 pound of garlic scapes

First thoughts: some kind of vegan saag using the spinach and some pureed garlic scalpes (perhaps some kale?) with tofu. Kale salad with lemon-tahini dressing and sunflower seeds (iron building salad). Stir-fried broccolini with onions, mushrooms, and tofu over rice (it feels so strange to wish I had carrots!). Green salad with tuna and a variety of pickles, plus some cucumber and tomatoes. Garlic scape puree for later use.