Week 2

Not sure why the Gator chard is called "Gator", but it sure tasted good. Sauteed with a little vegetable stock, soy sauce and olive oil, it was delicious. Did the spinach the same way, only added a touch of sesame oil and toasted sesame seeds at the end.

I switched out the turnips for some micro greens - good sprinkled into anything from salads to a saute.
I must admit, the baby beets are still in the fridge. I have a recipe in mind, but need a run to the store to get all the ingredients.

Paid for the radishes because during the season, the best thing in the world are sliced radishes topping a buttered piece of crusty bread. Some people sprinkle with salt, but I eat mine straight.

Ahh, potatoes. My go to recipe calls for sliced onions, minced garlic and olive oil tossed with the potatoes, cleaned and cut into chunks. Sprinkle salt and pepper and put in a 300 degree oven. Tossing occasionally, after about an hour, turn the temp up to 450 for about 10-15 minutes. The potatoes will be crispy on the outside and soft on the inside....yummy....

Greens, Greens, Greens

 

Yikes, that's a whole lotta greens goin' on! As excited as I was to start eating fresh vegetables again, this list made me just a little hesitant. With a million things to do and more added every day, I was getting anxious just looking at this list, thinking, "too much green stuff to figure out - what happened to the juice - that was easy, just drink". Luckily, Joe was there with a couple of delicious recipes to make my life just a little easier. 

 

 In a beautiful new cooking space, he whipped up a chive pesto and a sorrel risotto...

The risotto was just amazing - and simple too. That is, if stirring at the stove for about a half and hour doesn't send you running to the phone to order in. For me, it was relaxing. All that stirring meant I was only doing one thing at a time, as opposed to the five that it seemed like I was doing all week.

The recipes can be found on The Garden of Ideas site.

I also used the sorrel in scrambled eggs, just add when the eggs are about half way done, cooking slowly. I love the Asian greens in salad - just a bit adds a real spicy kick to a basic salad. 

Happy cooking!!

They're Back!!!

Well, almost. About a week ago I got the email I've been waiting for since November -  the one announcing that the new share season at The Garden of Ideas will start in another month or so. Not only have I missed eating all that fresh and tasty bounty, but the visits to the farm as well. Ilsa and Joe are so welcoming, always there with a smile or tidbit of information on how to best prepare whatever is on the board for the week. Whenever I have the time, I will take a stroll through the gardens to see what is growing, read some poetry and check out what new sculptures have been installed. The place is a feast not just for the taste buds, but for all of my senses. 

I came to look forward to the challenge of my Thursday pick up. What would be in the fridge at the farm stand? Will I know what to do with it? Will my family eat it? When the season was over, I didn't quite know what to do with myself. I had to actually go to the store and buy stuff. I did still experiment a little over the winter, making one night a week "vegetarian night".

But I missed the adventure of trying garlic scapes, cucuzza, all types of microgreens and ground cherries - just to name a few of the types of produce that were new to me last year and favorites now. I've been collecting recipes in anticipation and have learned a few things about participating in a garden share:

1) Keep an open mind - the garden offers the opportunity to switch out what you don't want. Had I done that every time I was presented with something new, I never would have tried a bunch of things that are now staples.

2) Be realistic - Cauliflower, it just ain't gonna happen. Much as I tried last season, with soup and grilled and covered in cheese, my family was having none of it.

3) Have a steady supply of olive oil and garlic on hand. Most veggies can be prepared with these two ingredients and taste just wonderful - the beauty of fresh picked is that you really don't have to do much.

4) When available, buy the best quality you can. The taste really is better!!!