They’re here!
local strawberries!!!
A pint of joy! Mine are washed, chopped, and freezing as we speak. I hope I don’t eat them all tonight and not have any left for the rest of the week.
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sweet potatoes and butternut squash
Two of our favorites! I’m guessing the squash was harvested recently from south of here. Last spring, we cooked a butternut squash as soon as we got it and were disappointed with the flavor. Remembering that, I’m going to cure this squash for a couple of weeks before cooking it. (Curing means forgetting it on the kitchen table for 10-20 days. It’s one of the simpler kitchen techniques.)
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sugar snap peas and broccoli
I think the peas are the kind you cook whole rather than shell. I’ll either steam them as a side dish or cook them in a stir-fry.
The broccoli is beautiful! I’m going to steam the florets and save them stems for stir-fries or casseroles. Or possibly slice them on a mandoline and steam them, too.
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two heads of lettuce
One of these heads has already been washed and spun in the salad spinner. It’s currently awaiting further instruction in the fridge. The other is wrapped in a paper towel in an inside-out plastic bag. My spinner just wasn’t big enough to spin both. While salad is the obvious choice, this lettuce looks like it would be perfect for sandwiches.
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Bordeaux spinach
Last week, we used our yummy Bordeaux spinach three ways:
- baby leaves for salad,
- larger leaves sautéed with raisins and walnuts, and
- large stems diced for lo mein.
I think we’ll do the same with this batch. Also same as last week, the spinach is really wet, so don’t let it sit in its damp bag for too long.
The lo mein dish was a good one that included these local veggie parts:
diced kohlrabi, arugula stems, and Bordeaux spinach stems
It’s really amazing what you can use up with lo mein. And anything the color of those Bordeaux spinach stems must be really good for you. I feel healthier just looking at them.
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eggs, nuts, and coffee
The nuts make a great afternoon snack. Or add them to a spinach salad. How is coffee local? Well, it comes from Café Campesino. If it’s not exactly local, it’s extremely fair trade and sustainable and a cool place to get coffee.
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duck eggs
As threatened, I ordered a dozen duck eggs to gorge on egg custard for the next few weeks. I have a big deadline the middle of next month, and a constant infusion of egg custard is one of the things that helps me make deadlines.
Enjoy your food!
thoughtful consumption 
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