Farm Follow Up

So, how did our first CSA week turn out?  We had mixed feelings about sauteed radishes. Jamie sort of liked them. I think the words he used may have been "didn't mind." I didn't mind the warm radishes; what I minded was the bed of sauteed arugula they were sitting on. Many people have told me they like sauteed arugula; those must be the same people who like swiss chard. It was sort of stringy and slimy; since I like it raw, the sharp contrast with its cooked self was hugely disappointing to me. The stir fried chicken with bok choy was pretty good. I'm not sure we got Duncan to try the bok choy, but I liked it. It was somewhat tainted by its side dish, dandelion greens with double garlic, which not only pissed me off but took way too long to prepare for something that tasted that nasty. What was that quote of Scarlett O'Hara's about "we will never go hungry again?" On that day, when there is post-apocalyptic armageddon and literally nothing else on the earth to eat, I will eat dandelion greens. Cilantro pesto with chicken was pretty popular. One of the highlights of our week was Wednesday's meal of linguine with arugula pesto, farm fresh salad, and home baked English muffin bread. I spent a good deal of Wednesday night being pleased with myself, my farm, my husband, and pretty much any human being who has ever grown anything. (That happiness was later challenged when I was tricked into eating dandelion greens...but we take each day as it comes). Another pleasant surprise was our cheesy spinach (to Matt and Courtney - recipe coming soon). We are not spinach people. Jamie and I like it raw, in a salad. Duncan does not recognize it as a foodstuff. No one likes it cooked. But that was some darned good spinach pie. We ALL liked it, and I couldn't get over my shock. I was still talking about it the next day at school. Spinach a shocking success.  Details at 11:00.

This week's harvest was mostly salad things so I don't anticipate too much culinary excitement, but here's what we have coming next week:  scallions, turnips, radishes, kohlrabi, arugula, garlic scapes, bok choy, dandelions, spring cabbage, romaine, lemon balm or parsley, or cilantro. So if anyone has hidden recipes they want to share, pass them along. I may try Matt's scallion pancakes if I can hunt down the recipe. One thing is for sure: we're not even bringing home those dandelion greens.