Yesterday was pickup. We got chard, kale, collards, beets, leeks, yukon gold potatoes, cucumbers, 1 squash, wax beans, and basil to use. Then, I went to my mom's and got tons and tons of squash and some haricot verts.
I roasted potatoes last night. We'll eat the kale and chard mixed as a side dish. We ate the cucumbers in vinegar last night, we'll probably have that again (we love it), and for Friday night, we'll have bruschetta with basil goat cheese and cucumbers. The beets will be a side dish. I'll probably make 3 bean salad with the haricot verts and wax beans. That'll be good leftover for lunch, too. I'll grate and freeze some zuchinni, make zuchinni bread, a yellow squash cake from Greene on Greens. Plus, probably a squash casserole and maybe fried squash (lots of squash). And the collards will be a meal with cornbread and red beans and rice.
I will have to head to the farmers' market this Saturday to get more collards before they go out of season. Maybe they'll have turnips, too. Chard and kale are great, but turnips and collards are better.
Last time I was at the fm, they had turnips with the bottoms on them---what a treat. I don't know if it's too late in the season for turnip bottoms or not.
The only thing that I don't know is the leeks. Any ideas? Can you use them like onions? They aren't as big as leeks in the store, about twice as big as a normal green onion.