So far, the produce load has been manageable. It’s only Tuesday and already most of our weekly delivery is gone. But it’s still early in the season, and I know once the harvest really gets going that eating/freezing/drying all this lovely produce may become a full-time occupation.
The delivery: Gardenripe came by Thursday and delivered a huge bag of lettuce, a couple of dinners worth of joi choi, a bunch of swiss chard, and a generous load of sugar snap peas.
The results: Of course, the sugar snap peas were the pick hit. Some of the sweet, toothsome pods went into a stir-fry the first night (along with the joi choi — a mild and juicy bok choi hybrid); a bunch more were taken on a hike and prized for their crisp refreshment. The chard was perfectly tender and both the stems (first sautéed until they were tender) and the leaves went into a Sunday-morning crustless quiche.
|Our blog about our daily bread — and fruits and vegetables and whatever else sounds delicious.|
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An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite