Week six's bounty

This week we finally got a bag that had more that just lettuce and greens in it. We love them, but it's been hard to find a way to eat them all each week. This week's bag came with onions, garlic, potatoes, cucumber, carrots, lettuce, squash, beets, radish, fennel, chard and summer savory.

Here are some of the things that we made this past week:

**Potato-Chorizo Tacos (we used the potatoes and onion from the bag this week and cabbage from last week's bag)

3 potatoes cut into 1/2-inch cubes (about 2 cups)
Salt
12 oz. fresh chorizo sausage (remove casing)
1 small onion, finely chopped

Bring one quart of water to boil in a medium pot add 2tsp. salt to the water and potatoes. Simmer until tender about 10 min. Drain.
In a large skillet, over med. heat, combine chorizo and onion. break up sausage and cook 10 minutes until sausage is cooked through. Drain excess fat.
Add potatoes to pan and cook over med. heat about 8 minutes.
Meanwhile, warm corn tortillas.
Serve with tomatillo salsa and avocado. Or, blend the two together to make a sauce
Top with thinly sliced cabbage (toss cabbage with lime juice and salt)

Check out Nellie's market (formerly Tanya's market, before that, Chirligua market) at the corner of Mt. Vernon Ave. and Glebe Rd. It's right next to the 7-11. They have great corn tortillas and you can find other Latin American ingredients for crazy low prices (30 corn tortillas, 6 limes and 6 fatty jalepenos for literally $1.69.)

**Beet salad with goat cheese

Once again we have used the Giada recipe as a base to make a roast beet salad. We have thrown in as many vegetables from the bag as we can - lettuce, cucumber, roast beets, and radish. Also, we have found a local goat cheese that we really like from Firefly Farms. They can be found at the Dupont farmer's market on Sundays and most of the time at the Whole Foods in Alexandria. It is very mild and creamy and works great in salads and pasta.

** Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese

There is a farmer's market in the cafeteria of the House of Representative's Longworth building. Since I work near there I like to see what they have to offer. This past week the farmer was from the Northern Neck of VA and had an offering of delicious looking tomatoes. She had samples to taste of the yellow cherry ones. They were amazing - so sweet and delicious. I bought 2 pints and brought them home. I found a good looking recipe from Epicurious.com that slow roasts the tomatoes and would use up some of the basil we got from last week (we kept them fresh in a glass of water) and some leftover goat cheese and we made yet another salad to go with it. Very delicious.

** Grilled Zucchini and Halloumi salad

If you have never tried grilled Halloumi cheese, you should. It is delicious, especially when grilled (or pan-fried). You can find it at Cheestique and MOMs on Mt. Vernon Ave. I saw this recipe in the food section of the Washington Post this past week. We haven't made it yet, but are planning on making this with some lamb kabobs (from Mount Vernon Farms).

Enjoy and keep sharing those recipes.