Purple Haze....

No, not the song, though it does bring back memories. Purple Haze pencil top is the variety of carrots we received in this weeks' take and I do have to say they are a bit magical. We tried them the other night, roasting them with some olive oil and cumin. Because they were so thin, they came out of the oven a little crispy, like fries, but deliciously sweet.

We also tried the asparagus - grilling them outside, with a brushing of olive oil. After they came in, I splashed a little balsamic vinegar and we just couldn't stop munching on them. They barely made it to the table. One of the many things I like about the Garden of Ideas CSA is they are introducing me to other local farms. This asparagus came from Pedersen Farms, in New York State.

This week's juice, a mind blowing Apple-lemon juice, comes from Red Jacket Orchards in Geneva, NY, the same supplier of the Crispin apples we have been receiving. Actually, tomorrow I'll make some apple muffins with these very fine specimens - crispy - a little tart a little sweet. I'll be able to use some of the maple syrup we got (and still have) from week One, provided by Ambler Farm.

"Mommy, you make the weirdest food", said the 6 year old last night at dinner, commenting on a chicken, spinach and rice (great brown rice blend from Trader Joe's) stir-fry. Mind you, these are all things she has eaten before.....ahhhh, the mind of the picky eater.....

Week 4 - More Radishes, yay!!!!

First of all, I would like to thank Blogger for wiping out my last post. Apparently I am not the only one who this happened to, and I am sure everyone shares my peeviness at having had my efforts disappear into the lost blogisphere. Now, for today....

Who ever thought I would say that? Yay to radishes, of all things. My mother is probably looking down thinking, "I told you so". Ok, fine, I should have listened. My new favorite snack is cut-up radish on buttered bread. Luckily I get to indulge for another week with another lovely bunch in this week's take.

Asparagus is another favorite. I can't wait to try these beautiful stalks. Perhaps on the grill with a brushing of olive oil and a drizzle of balsamic vinegar..

The carrots are adorably gorgeous - small, an artistic mix of orange and red. I have to figure out a way to make these without loosing the glorious color - roasted perhaps?

More greens, apples and juice round out the week. Happy eating!!!