My efforts in Week 6 weren't so wonderful again, but I did manage to try a few new recipes.
Since we knew we weren't getting anymore green beans, we decided to just eat them in their crunchy, raw state. Our spicy salad mix was delicious, and it lasted longer than delicate greens in the summer normally do. I ate it in salad form, as well as in a sophisticated sandwich that Davy made to use some of our nice salami and cheese from our antipasto night.
The broccoli we got in our share was bright green, as you may have seen from my pictures last week, and didn't have a weird odor, like most of the broccoli I eat usually does. We made a delicious macaroni and cheese from 101 Cookbooks, which called for broccoli-studded bread crumbs. If you've eaten roasted broccoli, you know how sweet and nutty the florets turn after being baked on a high temperature. That flavor definitely carried over into the casserole topping, and the incorporation of basil lifted the dish without overpowering the taste.
I would wholeheartedly recommend this recipe to any mac and cheese lover, because it was decadent and hearty without that mild guilt that washes over me from eating an unhealthy children's food. I halved the recipe and omitted the squash for Davy, but we had the opportunity to try a more authentic replication of the recipe later in the week, and it was just as satisfying.
Every once and awhile I'll notice a food trend that doesn't interest me or that, for some reason, I resist for awhile. Raw kale fell into that category for several months. I'm not sure what changed, although it may just have been a kale salad that was posted in the right place at the right time, and the fact that I had all of the ingredients to make it. It may also have been that like everything we've gotten recently from Fertile Crescent Farm, the kale looked more vibrant than it does in the spring, and thus more appropriate to eat without cooking it.
A kale salad is definitely worth trying, even if it's very simple, like the one I made. I didn't bother with the mushrooms, and used pine nuts instead of walnuts, but I enjoyed the dressing, and the basic nature of the salad, which could be used as a base for just about anything.
I'll do my best to get a Portland post up soon, as well as a report about Week 7. I'm still running behind because of Halloween, and a new addition to my Richmond family (Shannon's sweet baby girl!), but it's still comforting to be handed a bag of vegetables every week.