For weeks, I have been anticipating this first week in June, because it's the start of our 6 months of produce! We were able to split a farm share from the nearest CSA, and so, through NOVEMBER if you can believe it, we'll be having farm roulette, getting a share of whatever's ripe and spiffy.
With dirt still clinging to it.
We've split a share with a super-cool family down the street. They're about to have their first child - pretty much any minute now! - and they picked up the veges this week, and strolled down our little street, cuddled together under a big black umbrella, to bring us our half.
"It's all, like leafy." said tiny L, laying a couple of bags on the kitchen counter. "You go down a row of bins, and pick out one of each thing, and then I split each head. Oh! But we got two boxes of strawberries! So we each get a whole box!"
I looked at the strawberries a little skeptically. It was one of those tiny boxes - a pint, I guess.
OH MY LORD THESE WERE THE BEST STRAWBERRIES EVER.
If you had bought a pint of strawberries at the supermarket, at least one-third of them would be sour and green, and at least a couple of them would be overripe and starting to dissolve.
In this tiny box, every strawberry was perfectly ripe, juicy, and beautiful - no big chewy tasteless white core. The leaves pop right off, and leave you nothing by deliciousness.
I was so sold on local strawberries that I ran by the farmer's market yesterday and got a big box - haven't tried them yet - and some asparagus.
For the record, we got:
and some kind of lettuce with purple leaves and a mild taste.
And some other kind of lettucy thing, which I cannot describe because we ate it already.
Last night's dinner:
A huge salad featuring
some of the purple stuff
and all of the other lettucy stuff
small chunks of blanched asparagus
a piece of string cheese, cut into tiny rounds
and some pine nuts
with this dressing which I love.
Eric ate a metric ton, but then said the dressing was too spicy.
Ian would not eat anything but the pine nuts. (His did not have spicy dressing.)
I want to make it again tonight, except I have to figure out what to do with a crisper full of collard greens.