And Then There Was One (Daikon Radish)

Here's what I'm making with all that remains of this week's farm share.

Otherwise, I would have eaten it raw (what they heck)!

I Didn't Make Salsa with the Cilantro (for Once)

It seems like people either love cilantro or hate it. I love the stuff, and one reason I frequent this Mexican restaurant is their lovely cilantro salad dressing.

I was trying to find a similar recipe online last night, so I could use my fresh cilantro. I found this recipe instead, and I decided to make it because I had all the ingredients on hand. It was delicious and worked really well with the chipotle chicken we grilled.

Note: A friend of a friend owns a lavender farm, which is why I actually have a stash of lavender buds.

Teenage Grazing

Hubby and I are always accusing each other of eating all the food. Of course, it's really our daughters eating everything. My precious chocolate milk - gone. Pudding mixes, muffin mixes - all gone. Bowls of cherries, gallons of milk, lunch meat, frozen waffles, et cetera.

They ate 11 cheese sticks in two days??

However, I can pretty much guarantee that they will never, ever touch the veggies from the farm share. And so, because we've been busy, this week's produce is still sitting in the fridge:

bunch kale
bunch spinach
head leaf lettuce
fresh cilantro
asparagus
daikon radish
strawberries (FRUIT! Gobbled up as soon as we opened the box)

'Cuz People Asked What I Do with the Turnips

I enjoy reading cookbooks more than I actually enjoy cooking. Likewise watching cooking shows. Here's a recipe I thought I found in a 700+ page cookbook someone gave me, but turns out I googled it.

Nice essay on gratin dauphinois in the cookbook, though, in which I learned this technique: "Pour heavy cream over it and bake."

And This Kid-Friendly Pasta, Too

Also, my daughters are very enthusiastic about these noodles.

For obvious reasons. Peace out, rock on.

CSA - Week 2

In her weekly email, Farmer Vicki says she had to cram some of her early crops into smaller spaces because of the wet soil. She apologizes for another light delivery. This week's box contained:

rhubarb
head of leaf lettuce
head of bok choi
strawberries
turnips
fresh oregano

I happened to be talking to my excellent friend (and excellent cook) yesterday and asked her if she had any yummy recipes for bok choi. Of course she did, so I made it for dinner.

I love when people are excited to share a recipe. This one fills all my requirements: easy, delicious, few ingredients, easy to make substitutions.

Yummy! And I've discovered my girls love udon noodles.

For My Girls Who Love Biscuits

We've eaten all the produce except the thyme. Right now I'm making Honey Thyme Butter for breakfast tomorrow:

1 stick butter
3 T honey
1 T fresh thyme leaves, chopped

Serve with biscuits.