Stone Soup Farm CSA: Week Two

 
Here's our half share from Stone Soup Farms this week: red leaf lettuce, a quarter pound of spinach, lacinato kale, garlic scapes, turnips and POPCORN! I'm pretty excited about that last one, as we are popcorn fans here at Hungry Bruno. I especially like it with pimenton de la vera, Spanish smoked paprika, and butter. What do you put on your popcorn?


 
I used the turnip greens and spinach to make a galette, as I had some leftover 3:2:1 pie dough (about 10 ounces) from the rhubarb pie I made last weekend. I caramelized one onion, then added the greens and sauteed them until they were wilty. Rolled out the dough, spread a tablespoon of dijon mustard on it, then a flurry of grated cheddar (gruyere would be nice, too!), then the onions and greens and a little more cheese. I crimped up the edges and slid the whole shebang on parchment onto the baking stone in my 375 degree oven. Thirty-five minutes later: dinner. With asparagus and lemony butter. Not bad for a Tuesday!