Our local truck garden. Their food is amazing. Here's what I got today.

Collards
Kale
Romano Green Beans
Blue Lake pole beans
Sweet White onion
Joe's garlic (untampered with variety that came over with Joe from Genoa in the 20's)
little tiny baby red potatoes
a basket of a variety of heirloom grape and cherry tomatoes, all colors (like candy)
cauliflower.


I'm going to cook the Romano Green beans Southern Style with the itty bitty new potatoes and some bacon fat.

The Blue Lake pole beans I'll blanch and freeze for later.

I'm going to cook the collards and kale together for a 'mess o greens'.

The cauliflower will make a cauliflower mash.

The onion and some of the garlic is going into a pot to braise a chuck roast, along with some red wine.

The tomatoes I'll probably just eat like candy !!!

My lunches for the week are going to be goooooooood.

On Sat, 6 Sep 2014 16:09:24 -0700 (PDT), ImStillMags
> wrote:

>Our local truck garden. Their food is amazing. Here's what I got today.
>
>Collards
>Kale
>Romano Green Beans
>Blue Lake pole beans
>Sweet White onion
>Joe's garlic (untampered with variety that came over with Joe from Genoa in the 20's)
>little tiny baby red potatoes
>a basket of a variety of heirloom grape and cherry tomatoes, all colors (like candy)
>cauliflower.
>
>
>I'm going to cook the Romano Green beans Southern Style with the itty bitty new potatoes and some bacon fat.
>
>The Blue Lake pole beans I'll blanch and freeze for later.
>
>I'm going to cook the collards and kale together for a 'mess o greens'.
>
>The cauliflower will make a cauliflower mash.
>
>The onion and some of the garlic is going into a pot to braise a chuck roast, along with some red wine.
>
>The tomatoes I'll probably just eat like candy !!!
>
>My lunches for the week are going to be goooooooood.

It all sounds great.

koko

--

Food is our common ground, a universal experience
James Beard

ImStillMags wrote:
>
>Our local truck garden. Their food is amazing. Here's what I got today.
>
>Collards
>Kale
>Romano Green Beans
>Blue Lake pole beans
>Sweet White onion
>Joe's garlic (untampered with variety that came over with Joe from Genoa in the 20's)
>little tiny baby red potatoes
>a basket of a variety of heirloom grape and cherry tomatoes, all colors (like candy)
>cauliflower.
>
>I'm going to cook the Romano Green beans Southern Style with the itty bitty new potatoes and some bacon fat.
>
>The Blue Lake pole beans I'll blanch and freeze for later.

If truly fresh they're too good to freeze... then you may as well have
bought frozen at stupidmarket... if you can't eat them right away
marinated green beans are special, concoct your own of use your
favorite bottled Italian salad dressing.

>I'm going to cook the collards and kale together for a 'mess o greens'.

I suggest cutting out the central ribs and stems, dice for a separate
vegetable, otherwise by the time the stems/ribs become tender enough
to eat the greens will become mush. Freeze in a zip-loc for a cold
weather stewp.

>The cauliflower will make a cauliflower mash.

A fresh head of cauliflower is too good to mash... for mash buy
frozen, or better look for an old head in the 'used' produce section.

>The onion and some of the garlic is going into a pot to braise a chuck roast, along with some red wine.

Try using a dark beer/ale in lieu of red... add your diced greens
stems.

>The tomatoes I'll probably just eat like candy !!!

Save some to gussy up this dish, add your tiny red spuds too:
http://toriavey.com/toris-kitchen/20...flower-gratin/

>My lunches for the week are going to be goooooooood.

I'll be right over.