This is a chromatically pleasing pickup! Perfectly sweet blueberries; kale, green leaf lettuce, green beans, cucumber, and an extra bunch of parsley; a huge stack of yellow squash; red-skinned potatoes; orange (brown) eggs, and a loaf of soft golden challah.
Kale, lettuce, and green beans disappear fairly quickly in our house, but not so much the yellow squash. I’ve got my eye on smitten kitchen’s squash and potato torte recipe. It looks kind of fiddly* to prepare, what with all the slicing and arranging and so on, but I think I can find time this weekend. As a bonus, I can fold in some of the green onions and thyme that are going gangbusters in our container garden.
*as a salary mom with an infant and a preschooler, who can only really cook on evenings and weekends, I now evaluate recipes on the basis of “how easy is this to prepare while the kids are awake?” So anything that needs lots of fine knife work, or constant stirring on the stovetop, has to be tabled until after the kids go to bed. This torte, for instance, looks like a great contender for a prepare-the-night-before, bake-up-the-next-day type of approach.