It's that time again...

Another season, this will be our third...

Two Small Farms begins delivery this week and we're very much looking forward to it. Fresh, local, organic fruits and veggies will be waiting a short walk from home. The box will include:

• Celery
• Spring Garlic
• Cabbage (either green or red)
• Butternut Squash
• Parsnips
• Carrots (could be one or more of 5 colors: red, white, purple, yellow, orange)
• Escarole
• Radishes (either purple or French breakfast)

Again we must answer the question of what to do with the contents. I'm a willing vegetarian, so eating them is a pleasure. I'm just busy, so conveniently getting them to an edible state is a bit more of a challenge. Looking at the list, I'm relying on old favorites to kick off the year:

• Celery Soup
• Green Garlic Risotto (see page 173)
  
• Baked Carrot Fries (adding the parsnips too)
• Radish Toasts

I was fortunate to travel to South Africa last month, and plan to try and adapt a roasted butternut squash dish we tried in Cape Town: 1/2 squash seeded and roasted, then stuffed with a spiced rice pilaf and topped with a cream-based cheese sauce. My adaption will be finding an alternative for the cheese sauce. Stay tuned.

I'm stuck on the cabbage and the escarole. A quick Googling led me to a recipe for Escarole and Pine Nuts and Rustic Cabbage Soup that might be worth a go.

Good luck to those of you also embarking on a(nother) season of community supported agriculture.