This week's share:
Cabbage - crinkly Savoy or cone shaped Early Jersey Wakefield
Looking at this week's share I see lots of possibilities: roasted cabbage wedges, roasted peppers and eggplant with chevre on a bed of sautéed chard, roasted green beens and carrots with last week's cumin yogurt dressing, That's if the heat isn't absolutely sweltering and I want to cook. If it's too hot I'll turn to a crunchy cabbage and pepper slaw with mint and lime, BLTs with basil, simple carrot salad and mustardy, garlicky green bean salad.
These ideas come from all sorts of sources of inspiration: favorite cookbooks like Diana Henry's From the Oven to the Table, memories of favorite places like Ballymaloe, or recent meals from a quick weekend escapade. I have to admit I've found David Lebovitz's aperol hour instagram videos to be my Covid-19 balm, where he recently shared the recipe for the traditional French Carrot Salad. And some of these ideas are simply my seasonal go-tos that I will eat all the time now and as the season changes they'll slowly recede until next season.... like the green bean salad.