What do I make with these ingredients?

Question

I am doing this farm share thing this summer and I have to use this stuff before it rots. Week 1 included the following: 

Berkshire Pork Chops - 2 per pack, appx 1 #
Ramp Linguine - 1 #
Pasture Raised Eggs - 1 dozen
Whole Spelt Flour - 2#
Red Russian Kale - 1 bunch
Radishes - 1 bunch
Spinach - 1 bunch
Leaf Lettuce - 8 oz
Asparagus - 1 lb
Rhubarb - 1 lb
Strawberries - 1 quart
Chicken Bratwursts - 1 pack (4 links)
Sorghum Syrup - 1 half pint 

Ideas?

Answer

Strawberry rhubarb pie for starters

Answer

use some of the sorghum syrup and the rhubarb and strawberries to make a strawberry/rhubarb pie or crumble.

Sautee the kale/spinach/asparagus with the chicken bratwursts, some garlic and onions, fresh grated parmesan cheese or some feta cheese, and use it alone, or serve it as a topping for the linguine.

Take a salad for lunch with the radishes and lettuce.

Answer

Pork chops with roasted asparagus and wilted spinach.
Asparagus and kale tortilla with the lettuce and radishes as a side salad.
You could use the spelt flour to make a crumble topping for a rhubarb and strawberry crumble. This will freeze well so you could make more the you need. Could also make custard with some of the eggs to go with.

Answer

kale or / and asparagus frittata with a side salad
roasted radishes are divine!
 spinach salad with the pork as a play on hot bacon spinach salad
strawberry and spinach salad
the sorghum will last for a long time and lovely on biscuits

Answer

Without knowing how many people you are cooking for, and how much freezer space you have, it is hard to come up with the best uses.

Answer

A quiche with spelt flour crust, eggs, one of the chicken bratwursts and your choice of chopped/mixed veggies.

Answer

You could make kale and chickpea curry with the red russian kale (http://www.harighotra.co.uk/indian-recipes/mains/kale-and-chickpea-curry) and radish and lemon salad with the radishes:

Finely slice the radishes and place them into a bowl
Add chopped coriander leaves and chilli to the bowl
Toast cumin seeds in a dry pan then crush the seeds in a pestle and mortar - sprinkle this into the radish bowl 
Grate in ginger, and squeeze in the lemon juice 
Sprinkle in a little salt and mix everything together

Answer

Ooo and make some saag aloo with the spinach!

Answer

For lunches I would definitely hard boil some of those eggs and make egg salad for sandwiches with the lettuce and radishes or a spinach salad. And asparagus omelet would be on my list. 

Ditto all the dessert suggestions for the rhubarb and strawberries. 

Lots of good dinner ideas. I take it that 'ramp linguini' is pasta? When I google it is a dish made of ramps and pasta.

Answer

You've gotten some great ideas. I have the same question as GG...do you have freezer space? How many are you cooking for?

I'd back up and think what I could freeze...the brats, the pork, the spelt flour, the rhubarb and save...the sorghum syrup. The eggs will last a while too but if you get more in a week.....use the eggs with brats for breakfast for dinner with side of asparagus.

I'd make a crustless quiche like dish with the kale, the spinach, and the eggs....or use the pasta idea with eggs and use the kale and spinach. You could put roasted asparagus in either the pasta or the quiche. salad with radishes and the leaf lettuce, adding brats as a side to either. You can add strawberries to any salad, would be especially good with a mixed spinach and leaf lettuce salad. You can add brats to the salad for a main course. You could brine and then grill or roast the pork and add the pasta and stewed greens as a side. Or just slice the strawberries, add a bit of sugar, let them produce their own syrup and eat as dessert or snack with or without yogurt. Or use the pork once cooked as part of the a big salad or pasta.

Answer

It's different each week. The newsletter comes out on Monday and pick up is Wed-Friday. I do have freezer space and I am cooking for 4-5 people (3 adults, a teen son and 12 year old daughter). I find that most recipes that are for 4 people seems to be plenty for us.

Great idea about freezing things. Sometimes it seems like too much of something and sometimes there isn't enough. It I just roasted or grilled the asparagus and served it as a side I would need 2 lbs. I love all these great ideas everyone is coming up with!

This week is:
Whole Chicken
Broccoli - 1 head
Spinach - 1 bunch
Garlic Scapes
Lettuce - 8 oz 
Strawberries - 1 qt
Kohlrabi - 1 bulb
Radishes - 1 bunch
Cannellini beans - 1#
Ground beef - 1#
Kale - 1 bunch
Green onions

Answer

Forgot to mention: if your root vegetables are coming with greens attached, remove them ASAP. You can save them for soups or braise them as you would collards and other dark greens, but when they remain attached after harvesting, they sap nutrients and moisture from the tuber/root veg.

Answer

Asparagus with hollandaise sause

Deviled Eggs

Omelette with spinach and cheese

Strawberry Rhubarb Pie
http://www.epicurious.com/recipes/food/views/lattice-topped-strawberry-rhubarb-pie-4459

You can bread the pork chops and serve them with the linguine.

Answer

Pork chops fricassee in an avgolemono sauce with lettuce over linguine. Spinach salad with charred asparagus strawberries radishes and rhubarb.

Brats in a warm sorghum syrup over Kale.

Flour for pan bread...

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What do I make with these ingredients?

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