Week 4 - We interrupt this farm share to bring you....peas

[Posted by Ruth]
The warm weather this week made the peas in my own garden go 'splodey' so it was time to pick them.  I loved a recipe in Mark Bittman's How to Cook Everything Vegetarian cookbook for lettuce leaves stuffed with peas, mint and ricotta and steamed and decided to make that tonight.  Problem was, none of my remaining few lettuce leaves were large enough for stuffing.  So, plan B - Peas with Ricotta and mint with braised lettuce.

 It was a great little side dish w/ a chicken sausage.

Peas and lettuce with ricotta and mint
serves 2
Approx 2 cups fresh peas
3 cups torn up lettuce
pinch sugar
salt and pepper to taste
2 T fresh mint, leaves only - roughly chopped
pat of butter
1 1/2 cups ricotta

Braise peas and lettuce in a small amount of water w/ sugar, salt and pepper until peas are just tender and liquid is almost gone.  Add in butter and mint, lower head and fold in ricotta until warmed through.  Serve immediately.

The rest of the week has been a busy one but here, in brief, are some of the things we made with our farm share.

A little of this and a little of that....

Sunday brunch was the last of the Wave Hill bread, grilled, topped with goat cheese and sauteed Asian Mix and served with a Stone Gardens Egg.

Monday's dinner was a clean out the fridge dinner.  I had leftover rice and leftover chicken from the Stone Gardens chicken.  I sauteed the summer squash with garlic scapes, sundried tomatoes, pine nuts, capers and rosemary and then stirred in the rice and the chicken.

Here it is before and after the chicken and rice were added.  Done and on the table in under 15 min.

Tuesday I did a fritatta with the last of the zucchini, garlic and some ham.  I love making these during the week because they're great to take for lunch the next day.  

I still have to get a handle on the collard greens, but I did make the ham hock stock for braising them tonight.  The plan is to make them tomorrow night and freeze them in batches for later.

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