Spring’s first CSA pickup was Saturday, and I was happy enough to dance with a turnip.
Don’t get me wrong. I’m grateful for our extensive stash of preserves and would rather be trapped in a room with a zombie than complain about a lack of fresh food on the dinner table. All the same, I was ecstatic to see that Jenny Jack Sun Farm tent at the farmer’s market.
So what arrived in our first bag of goodies?
1 doz. eggs
The question I hear most often about eating seasonally is what in the world to do with the abundance of early-season greens. Do we eat plate after plate of boring, boiled leaves until summer veg is harvested? Far from it. Here’s this week’s menu:
- Spinaci alla Fiorentina (To make it a meal, pull the pan out of the oven after ten minutes, toss in some al dente pasta, and bake for five more minutes)
- Fried spring rolls with Napa cabbage
- Strawberry breakfast smoothies with arugula or Japanese lettuce
- Frittata with arugula and a pot of tomato soup from our reserves
- Salads with pecans, green onions, microgreens, chili-lime balsamic vinegar, topped with a mix of sardines, olive oil, and Parmesan cheese.
Hubby and I make a game of finding creative uses for simple, fresh ingredients, and each week presents a new Iron Chef-like challenge. So bring on those radishes and kohlrabi — we’re ready.