This week's box contains:
- Salad Mix (traded for more tarragon)
- Butternut Squash
- Snap Peas
- French Tarragon
We'll eat these out of hand for breakfast tomorrow. We've found the strawberries from the farm don't keep as long as those from the store. No sacrifice of course as they are much, much more flavorful.
I chopped this up for use in a stir fry or simple steaming later this week. The stems were steamed for adding to the beagles kibble throughout the week. My good friend Teresa, a fellow Two Small Farms CSA member, may post a recipe for a dish she made with pineapple, coconut milk, and a few other ingredients ~ it sounded delicious.
It is worth mentioning Evert-Fresh bags here; they really extend the life of produce.
No idea, thankfully it stores well for quite some time. Highly likely this will be come soup if we are lucky enough to get another cold snap.
Sugar Snap Peas
I'll take this for snacks this week, served with hummus.
Too much tarragon. My absolute favorite use for tarragon is Bearnaise sauce, which is absolutely not vegan. Getting through two bunches will be a challenge...
No problem! We love fennel. One bulb will go into tonight's dinner and the other will be roasted and served on a tartine.
Grilled Spring Vegetable Platter
Serves 2 generously
1 bulb fennel, cut into wedges
4 medium sized turnips. trimmed and quartered
1 artichoke, trimmed and halved
1 head of cauliflower, sliced into "slabs"
1 bunch asparagus, trimmed
1 red onion, trimmed and quartered leaving a small portion of the root end intact
fresh tarragon vinaigrette
Steam artichoke for 15 minutes prior to halving; remove choke. Toss all vegetables with salt, pepper, and olive oil. Cook over hot grill, cooking about 8 minutes per side for all of the vegetables. Serve with fresh tarragon vinaigrette.