We’ve made it all the way to Thursday and are still happily eating food that we got last Saturday at the Farmer’s Market. As we get closer to the end of the week I am thinking about how to use what we have to make room for whatever will be waiting for us when we go next Saturday.
One of the exciting things about this time of year is that uncommon varieties of everyday vegetables are appearing, like this Romanesco, an incredibly beautiful green fractal cauliflower (or is it a cabbage?),
and the striking radicchio di Treviso.
It’s also a good time of year to hoard garlic,
and stock up on cabbage.
Now, what to make for dinner?