A Bigger Box

Today's CSA share didn't fit in the usual half-peck box; it arrived in an Tröegs beer box. This boded well, as did the feathery tips of carrot and parsnip greens peeking out.
The box consisted of the following:
- a quart of beautiful red potatoes, which were sweet and waxy when poached (and served with butter and parsley)
- four small but tasty carrots, quickly devoured. I looked up a number of recipes for carrot greens, but couldn't decide on anything.
- two small parnsips
- a pint of snow peas
- two round white onions
- a handful of various peppers, sweet and hot
- a bag of salad greens
- a whole bag (!) of broccoli crowns
- a head of purple cabbage
- a bunch of kale (no longer just a delicate nosegay. An actual bunch)
- a bunch of swiss chard

The swiss chard instantly became a swiss chard and parsley frittata, which was rather tasty. Here's a version of the recipe, which I more or less followed, albeit without the cheese. In southern France it's called a Trouchia, to which I say: gezunteit!

I think tomorrow will require a nice salade niçoise, with the greens, the remaining potatoes, and the snow peas. But finally, the true summer conundrum has arrived: what am I going to do with all that kale and broccoli? A purple cabbage? The moment of truth has arrived. So far, the pattern of pizza, pasta, pizza, pasta, pasta, pasta, pasta has proven to be a purely binary code. What next?

Things are starting to heat up.