Week 1 - And we're off.

 

Turnips
Strawberries
Collard greens
Asparagus
Kale
Sweet potatoes
Green onions

I got caught completely by surprise Thursday by the email announcing that deliveries were starting. Luckily, the lovely Ms. Laura A. was on top of things and decided that we should stroll over to the pickup spot together. She has the brilliant strategy of bringing a big bag so that you never have to remember to return the boxes, which I'm stealing for this week.

This is Trader Joe's whole wheat pasta with the kale, sauteed in olive oil with garlic and pepper flakes, sweet potato, some mint and chives from the herb garden, and big dollop of ricotta. The idea is from something in Everyday Food a while back that I couldn't point you to if I tried. The pasta was much more successful than the turnip soup I based off of a March recipe from Twelve Months of Monastery Soups. Its color was bland; its texture, limp; its flavor, healthy. I will say no more about it.

So in case you couldn't tell, it's full on springtime here. I could not be more excited about my balcony garden, fresh strawberries on my cereal, and even nasty turnips. I've got a beach trip in the works for 10 days from now. Let's do this.