My roommate and I have just started a farm share, where we pick up a box of produce from a local farm once a week. This week is our first week, and since the season is just starting, we got mostly greens–kale, beet greens, lettuce, and rainbow chard. Along with the greens, we got the sweetest strawberries I’ve ever eaten, and yellow beets.
I’ve never been one to be too adventurous in the kitchen, so I’m excited to get the chance to go outside of my comfort zone. Sunday night, we used the kale and beet greens for dinner and made roll-ups, rolling the leaves with a filling of ricotta cheese, spices, parmesan, and quinoa, and then baking them with olive oil, garlic, olives, and tomatoes. It was different, and very flavorful. Also, we had leftovers enough for lunch and dinner for two days!
Tonight, after a long day at work, I came home and cooked up the rainbow chard–the dark green leaves were veined with crimson and fuschia, and the colors actually brightened up my mood. I added the chard to linguine and scallops with a scampi sauce–surprisingly quick and easy!
I’m looking forward to a summer of fresh fruit and vegetables, and eating more healthfully, creatively, and locally as a result.