Our box from the CSA farm this week contained collards, chard, kohlrabi, cabbage, a bunch of parsley, beets, broccoli, lettuce, and asparagus.
Z. is going out of town for a week, so we had breakfast together this morning. We wanted to eat at Kerbey Lane, but there was an hour wait for a table, so we went to Whole Foods and got a muffin and scone and ate on the roof.
Since we were there, I picked up some lemons and bulgur, and, when I got home, I made tabbouli. I also braised the collards with garlic and chipotle peppers (spicy and smoky like the traditional way, but meatless). And finally cooked a couple of those sweet potatoes that we had bought to root and plant in the garden. They never did root. My new favorite way to prepare any sort of root vegetable is to cube them, toss them in olive oil, garlic, salt and pepper, and roast them on a sheet pan in a very hot oven. The roasting brings out the sweet in sweet potatoes which contrasts nicely with the garlic.
I found a great new way to make cole slaw too, in The Best Recipe, my favorite new cookbook. You shred the cabbage and salt it, put it in a colander over a big bowl, and let the salt pull out the moisture for several hours before you dress it. The cabbage wilts but it's still very crisp. It's easier to eat, absorbs more of the flavor of the dressing, and you don't end up with a pool of water at the bottom of the bowl.