maxine wrote:

> Ok, yesterday, my husband picked up the CSA share. Along with
> parsley, a green garlic (tops are green), some baby zucchini, and a
> bag of salad greens, we got pattypan squash, little ones about golf
> ball size, some white and purple turnips with the greens on top, and
> a bag of mustard greens which are no longer little and cute, so I'm
> thinking they're ready for a little cooking. and about a pound of
> purple potatoes.<G>
>
> I'm open to suggestions, altho I would like to keep this vegetarian.
>
> Let the creative juices flow!


I'd go with a kind of mezze:

1. Use the parsley to make tabbouleh.

2. Cook the mustard greens and turnip greens together with olive oil and
onions, then add cinnamon and finely-crumbled hard-boiled eggs. Serve at any
temperature.

3. Boil some of the potatoes and rub with a towel to remove the peels while
still warm. Cut into slices and toss with salad greens and a dressing made
with toasted cumin, yogurt, a little of the green garlic, and dill.

4. Use the remaining green garlic to infuse olive oil over medium heat.
Remove garlic from the oil as soon as it begins to change color, and set
aside. While the oil is infusing, cut squash into quarter-inch slices. After
the oil is out of the pan, increase heat to medium-high. Wait until the oil
gets hot and then add the squash slices. Cook until lightly caramelized on
both sides. Remove from pan and immediately add salt, then the garlic which
was taken out of the pan earlier.

5. Pickle the baby zucchini. (I have a recipe for it, but I won't be able to
post it for several days.)

6. Peel the turnips and cut them into half-moon slices. Heat some
neutral-flavored oil over high heat. Add the turnip slices and cook until
richly caramelized on one side and lightly cooked on the other. Remove from
heat and immediately sprinkle with salt.

Drink mint iced tea with it all.


Bob