Monday 4.26.10:
I thinly sliced the remaining green onions and radishes and added them to side salads, which complemented a meal of baked coho salmon (rubbed with a blend of brown sugar, smoked paprika, cinnamon and sea salt) and crusty baguette slices. Coho salmon is much leaner than other types of salmon and has a texture that is reminiscent of canned fish. I like it! This rub was a new take on salmon for me. I usually just cook it with lemon juice, salt and pepper, or sprinkle it with a cajun blend.
I haven't yet mentioned that I have been adding the tops of the large green onions to my freezer bag of produce to turn into vegetable stock.
The first week is over and I'm proud to report that I've used up every bit of produce from my weekly farm share, just in time to receive the next share tomorrow.
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