Off to the Races, Week 3

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13 May 2016

  • radishes x2
  • rhubarb
  • anise hyssop plants x2
  • sorrel
  • Ethiopian mustard greens (love the sharp bite)
  • nettle
  • plus ramps! (from a neighbor)

I missed the first two weeks, only to catch the end of the sorrel. It’s been a too-warm winter, too-cool spring.

Menu Week 3

  • radishes: raw for munching
  • mustard greens: sauteed, stirred into Japanese buckwheat noodles
  • sorrel: soup, thickened with potato, cream, 2 eggs; sauteed ramps torn and stirred into soup
  • rhubarb: compote with cherries, braised duck legs in compote, sauteed ramps on side
  • nettles: dunked in pasta water until cooked through, stirred into pasta carbonara
  • bonus: sea scallops with ramps; ramps ‘n scrambled eggs

Sorrel is so terribly delicate. Next year, blanch and puree.

Turn! Turn! Turn!

The results of veggie FOMO

The results of veggie FOMO

It’s been busy since the last post, but that doesn’t mean I’ve stopped supporting J&A Farm with a CSA share. In fact, as crazy change happens, Jeff, Adina, their family, and the food they grow are one of the grounding forces throughout the year.

The blog goals for CSA Year 2016 are to document what I buy every week and what I cook with it. This will mainly take the form of lists with the occasional random longer post. Better to be brief and consistent than sporadically long-winded.

And for the first time ever, I made a New Year’s resolution: to overcome my veggie FOMO. In 2015 I bought five pounds of sunchokes and twenty pounds of tomatoes because… they were there! and they might never come back!! Ever!!! Actually, I cooked and froze the tomatoes for winter et voila, no scurvy. But five pounds of sunchokes just causes flatulence, and many bags of fine produce were wasted.

The point of my resolution is to appreciate the gifts of each week in the season and then to let them go. I can’t preserve everything all the time. The climate hasn’t changed so much – yet – that there won’t be ground cherries or arugula or sunchokes next year. And if the climate does change, then I guess Jeff can work some okra into the rotation. Until then, I’ll appreciate the fruits of his labor and what the season brings.

April 19, 2011

Eating to remember is a burden of old tastes – electric can opener sous chef presides over three-bean vinegar monstrosities – but all I see are money-egg hunts with the cousins, racing towards slivers of plastic neon peeping from the truck tailpipe, and uncles snoring in seersucker suits in the recliners, full of fried chicken and coconut bunny cake.