October 13th: Salmon and potatoes and mustard greens

Received the last of the veggies from the farm for this season, including some gorgeous mustard greens. With no idea what to do with them, I went a-looking through epicurious recipes and came up with this one: Salmon, Mustard Greens and Potatoes with Mustard-Dill Glaze. Even though I made an extra trip to the grocery store just before cooking to pick up dill, there was none in stock, so I subbed in a bit of fresh rosemary, since that was what I had. Probably not a bad substitute, but in the end, the recipe wasn't quite good enough to keep. However, if you are ever stuck with mustard greens and unsure what to do, it is good enough for that purpose; in fact, the greens were probably the best part of the recipe, so maybe make the greens and do what you want for the rest, there's an idea. I read a number of reviews online, and based on the reviews, I added the juice of half a lemon to the sauce: tasty, tasty.

Fried mushrooms on the side.