I thought about shutting down the blog, I thought about starting a new one with a more accurate name since the things I was obsessed with 5+ years ago have shifted and changed but coming up with a blog name that encompassed cooking, reading and writing YA fiction, house renovation, and the occasional parenting fiasco was too high a hurdle. Something like "Ephemera" sounded a little too snooty. "Aggle Flaggle" would be accurate for the mental nonsense realm, but hard to spell. So here we are! Back in the same old place.
This morning I picked up my farm share this morning and there is nothing like a big box of beautiful organic produce to reinvigorate my urge to share. If you were wondering what would possibly grow in the crazy amount of rain we've been getting, I have the answer: spinach! Lots and lots of spinach.
Top row: 4 huge bunches of spinach, tatsoi, scallions, asparagus
Bottom row: chives and blossoms, spicy greens mix, red russian kale, 2 green leaf lettuces, radishes and some over-wintered fingerling potatoes.
And here's the plan:
- The asparagus is already gone. I couldn't resist; before I even finished unpacking the box I had a pot of water on to boil so I could make this for my lunch:
asparagus topped with a poached egg, olive oil, shards of parmesan, chive flowers, fleur de sel, black pepper and lemon juice. Oh my was it tasty!
- With all that spinach (and some of the scallions) how could I not make spanikopita? Besides I have some left-over grilled leg of lamb and yogurt cucumber salad that will be so good with it.
- The tatsoi and some more scallions will get the thai noodle treatment with a little ground pork and tofu.
- I'm going to make some homemade blue cheese dressing for a salad with the lettuce, radishes and chives. It'll probably go with something simple like turkey burgers.
- That leaves me with kale, spicy greens mix and potatoes so I might try to combine them into some sort of gratin with gruyere, if the weather is conducive to turning on the oven. If it is hot and that sounds dopey then the greens will just get the classic garlic, olive oil and lemon treatment.